This Spicy Grilled Pork Tenderloin is a family favorite. It’s has a great flavor and is always tender and juicy.
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 used it to make Lynda’s Southwestern (Chicken) Pork and Rice Skillet Dinner.
Update 5/2/2016 – This is a family favorite recipe. When I made it recently for a family get together, I took some new photos. Since I was feeding my extended family. I doubled the recipe.
Here’s my slightly modified version of the tenderloin recipe.
- 2 (1 pound) pork tenderloins
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon ground chili powder
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried crushed oregano leaves
- 1 teaspoon garlic powder
- Heat grill to medium.
- Rub pork tenderloins with oil. Drizzle with lime juice. Combine dried spices in a bowl and then sprinkle evenly on tenderloins.
- Grill, 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℉ if you want it well done.) Lately, I've been smoking it on my Traeger pellet grill at 225℉ for about 2 1/2 hours or until it has an internal temperature of 145℉.