Chili Rubbed Pork Tenderloin
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.
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Servings: 4
Calories: 381kcal
Equipment
- Grill
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
Chili Rubbed Pork Tenderloin
Amount Per Serving
Calories 381
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 147mg49%
Sodium 1348mg59%
Potassium 994mg28%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 48g96%
Vitamin A 1536IU31%
Calcium 34mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.