Southwestern grilled pork tenderloin
1
Points®
Total time: 26 min • Prep: 8 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
The simple pork tenderloin is elevated by a Tex-Mex spice rub full of items you already have in your cabinet. Ready in just over 25 minutes, this flavorful pork tenderloin has so many applications. Serve with rice and grilled peppers as your main dinner dish or serve atop our Southwestern corn salad for a main dish salad, great for dinner or lunch. Make if fancy with some grilled pear and bell pepper slices, perfect for entertaining. Cut an unpeeled cored pear into slices and cut a seeded red bell pepper into strips. Spray with nonstick spray and grill alongside the pork just until softened, about 3 minutes for the pear and 4 minutes for the pepper. Leftover pork makes great tacos on another night. Prepare two tenderloins and have one for another meal later in the week.
Ingredients
Chili powder
1 Tbsp
Sugar
1½ tsp
Black pepper
1 tsp, freshly ground
Table salt
1 tsp
Onion powder
¼ tsp
Garlic powder
⅛ tsp
Ground cumin
⅛ tsp
Cayenne pepper
⅛ tsp
Uncooked lean pork tenderloin
1¼ pound(s), trimmed
Canola oil
1 tsp
Instructions
1
To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Squeeze out the air and seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours.
2
Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
3
Place the pork on the grill rack. Grill, turning, until an instant-read thermometer inserted in the center registers 160°F for medium, 18 – 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices. Yields about 3 slices per serving.
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