Southwestern Grilled Pork Tenderloin

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Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 24 hours
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

2 Pork Tenderloins, (1 1/2 pounds total)
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoons ground cumin
2 cloves garlic, crushed
1 tablespoon vegetable oil

Cooking Directions

In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours.

Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until internal temperature on a thermometer reads 145 degrees F. Let tenderloin stand 5 minutes before slicing. Slice to serve.

Serves 6.

Serving Suggestions

Bring the flavor of the Southwest to your grill. Serve with Grilled Corn on the Cob and Sliced Tomatoes Vinaigrette .

Nutrition Information

Calories: 151 calories
Protein: 24 grams
Fat: 6 grams
Sodium: 80 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 2 grams
Carbohydrates: 3 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

See more tips

Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.