My recipe for Texas Chili has a great spice mix that I have been using for years. For this Chili Rubbed Pork Tenderloin, I use my chili spice mix as a dry rub on the pork. The result is a grilled pork tenderloin that is smoky, spicy, and infused with great chili flavor. This dry rub is a perfect mix for grilling. Not only great for the pork tenderloin, but also on ribs, chicken, and shrimp as well. One of my coworkers suggested I use it for a smoked brisket or pork butt. And once the weather cools off, I’m going to be using this dry rub for a lot of smoked meats.
Ingredients in Chili Spice Mix
- Chili Powder: There are many ‘chili’ powders, some are extremely hot, so be careful. I use a mild Ancho chili powder. In Texas grocery stores, it is simply labeled ‘Chili Powder’. Chipotle chili powder is also a good choice.
- Ground Cayenne Pepper: Another chili powder, except this one, is fiery hot. You can reduce this by half if you’re sensitive to spicy flavors.
- Smoked Paprika: A mild chili powder that adds a nice smoky flavor to the pork tenderloin.
- Ground Cumin: One of the flavors that are unmistakable in Chili con Carne. I love the smell and flavor of this spice, it really makes the dish.
- Red Pepper Flakes: The seeds and white membrane on the inside of peppers are usually the hottest parts. You can substitute ground black pepper for a milder version.
- Salt: My ratio for salt and meat is 1:1. 1-pound pork 1-teaspoon salt. This works great for chicken and beef as well.
- Olive Oil: This helps the spice mix adhere to the pork tenderloin and helps to keep it from sticking to the hot grill.
Here is my recipe for Chili Rubbed Pork Tenderloin
Chili Rubbed Pork Tenderloin
- 2 Pounds Pork Tenderloin Trim off the tough silverskin and excess fat
- 2 Teaspoons Salt Adjust to the weight of the pork
- 2 Tablespoons Chili Powder
- 1/2 Teaspoon Cayenne Pepper
- 1 Teaspoon Smoked Paprika
- 1 1/2 Teaspoons Ground Cumin
- 3 Tablespoons Olive Oil
- Place the pork tenderloin in a large bowl and sprinkle all sides with the salt.
- Combine all the dry ingredients in a bowl, mix to combine.
- Sprinkle the dry rub over the pork tenderloin evenly on all sides. Then refrigerate until ready to grill. This can be done up to 8-hours before cooking.
- Light grill, I prefer charcoal, but gas works fine. Have a hot and cool side of the grill. You will grill the pork tenderloin on indirect heat, not directly over the flames.
- Add the olive oil to the pork tenderloin, toss to cover it completely with oil.
- Add the pork to the cool side of the grill, cover, and let roast. turn every 5 minutes until the pork reaches an internal temperature of 140F. Remove and cover with foil. let rest for 10 minutes, the temperature will continue to rise to 145F.
- After resting slice into 1/2-inch slices and serve.