Mexican Pork Tenderloin

"From Prevention Magazine, July, 2007. "Mexican grilling often incorporates spice rubs, a low-fat way to help seal in juices. This recipe starts with a wet marinade and ends with a spice rub, contributing even more flavor to extra lean pork.""
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Ready In:




  • Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
  • Transfer to a blender and add the next 6 ingredients and puree.
  • Reserve and chill 3 tablespoons of the marinade.
  • Place pork in shallow dish and cover with remaining marinade and chill overnight.
  • Preheat grill to medium-high for indirect heat. If using gas grill, heat one side to high, the other to medium. If using charcoal, push coals to one side.
  • Combine cumin, salt, and black pepper in a small bowl.
  • Remove tenderloin from marinade and discard marinade.
  • Blot the meat dry with paper towels and rub with the spice mix.
  • Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
  • Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.

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