Lately I’ve been cooking a lot of pork tenderloin. It’s fairly cheap, cooks up quick and easy, and is so tender, juicy and delicious. It also comes in a pack with two tenderloins, so I can usually make two meals from it.
The Salt Lake Tribune recently printed Cathie Mooers’ Grilled Pork Tenderloins with Grilled Strawberry Salsa recipe. I wasn’t brave enough to make the grilled salsa (my husband complains about grilled pineapple), but the spicy tenderloin recipe sounded quick and delicious, and it was!
Because of the rub, the tenderloins browned darker than I normally like, but it did not have a burnt flavor, just a wonderful spicy smokey flavor. We ate one tenderloin and I diced the other tenderloin and will use it tonight to make Lynda’s Southwestern (Chicken) Pork and Rice Skillet Dinner. She posted the recipe last week and it looks like a great 30 minute meal!
Here’s my slightly modified version of the tenderloin recipe.
- 2 (1 pound) pork tenderloins
- 3 T. olive oil
- 1 T. ground chili powder
- 2 t. salt
- 1 t. ground black pepper
- 1 t. dried crushed oregano leaves
- 1 t. garlic powder
- 1 T lime juice
- Heat grill to high. Rub pork tenderloins with oil. Combine dried spices in a bowl and then sprinkle evenly on tenderloins. Drizzle with lime juice.
- Place tenderloin on the hottest part of the grill. Cook turning occasionally, until well browned on all sides, about 10 minutes. Reduce temperature to low and cover with grill lid. Continued to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.
Update: This is a really versatile recipe, you can change up the spices. I like to use lemon pepper and lots of fresh ground pepper. You can also brown it on the stove and then bake it in the oven until it reaches 145 - 160 degrees if you want it well done.
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