Southwestern Grilled Pork Tenderloin

"If you are getting tired of the same old beef and chicken recipes for the grill, try this "other white meat" for a wonderful change of pace. Adapted from a weight loss tracking website's newsletter. Preparation includes time pork will be in the refrigerator."
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by Bayhill photo by Bayhill
photo by Shari2 photo by Shari2
photo by Outta Here photo by Outta Here
photo by Boomette photo by Boomette
Ready In:
2hrs 30mins




  • In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
  • Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
  • Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.

Questions & Replies

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  1. justcallmetoni
    This is more a comical tale than a review, read it as a cautionary tale. Found this recipe in the deadof winter and decided to prepare my very first pork tenderloin recipe in the broiler. Made the rub and carefully wrapped the cut in plastic wrap and let it sit in the fridge all day. Twenty minutes before cooking, I took it out to let it warm a bit so as not to shock the meat. Placed it in the broiler and a few minutes later noticed a burning smell. The meat was to close to the heating element and the rub was smoking and near aflame. Moved it to a lower rack and continued to cook the other side. Meat reached 160 and was removed from the oven. Having never cooked a pork tenderloin before, I didn't know that the cut would continue to cook after being removed. Sigh. Despite these mishaps, dinner was good. The flavors of the rub were superb and penetrated the pork quite nicely. It was a little bit spicy from the chili powder and a little smoky from the cumin. And, even in their carbonized state created a nice crust on the meat. Now I can't wait to try this again to see what it would taste like with an uneventful preparation. Thanks Lauralie.
  2. Creation In Hope
    The good thing about this recipe is that most likely you won't have to buy anything but the meat. My husband grilled this and it was very good. The flavor combinations were different than what I am use to. They were a different taste bud sensation for me, I think it is one of those recipes you need to try a couple different times to really garner what you think about it. I think that this will be one that I will like, I have to get use to the flavors together. The rest of the family really liked it, I am guessing since they all scarfed it down and didn't say anything but grunting noises as they scarfed.
  3. LifeIsGood
    This was super easy to make and tasted great. This grilled pork tenderloin is awesome! It's super flavorful, too. Thank you!
  4. K9 Owned
    What a great rub for pork! I left the rub on for several hours but just as I was ready to grill it started to pour rain so I made it under the broiler. Definitely a 'make again' recipe! Made for CQ4
  5. Bayhill
    This was a delicious way to prepare pork. There was only two of us eating, so I halved the recipe and used 3 pork chops. I put the rub on the chops and let them sit in the refrigerator for about 7 hours. They came off of the grill tender and very flavorful. **Made for 2016 Culinary Quest - the Azores for the Pi Rho Maniacs**



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