Southwestern Grilled Pork Tenderloin

3
3
3
Smartpoints value per serving
Total Time
26 min
Prep
8 min
Cook
18 min
Serves
4
Difficulty
Easy
Serve with grilled pear and bell pepper slices. Cut an unpeeled cored pear or apple into slices and cut a seeded red bell pepper into strips.

Ingredients

chili powder

1 Tbsp

sugar

1½ tsp

black pepper

1 tsp, freshly ground

table salt

1 tsp

onion powder

¼ tsp

garlic powder

tsp

ground cumin

tsp

cayenne pepper

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.

Notes

Spray with nonstick spray and grill alongside the pork just until softened, about 3 minutes for the pear and 4 minutes for the pepper.

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