Southwest Pork Tenderloin

Pork Tenderloin
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  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 6 servings

This simple recipe using pork tenderloin is very easy. Make it ahead of time so the meat can marinate overnight; then grill for about 10 minutes and dinner is ready. Pork tenderloin is the ideal meat to serve on a weeknight because it cooks so quickly and doesn't need a lot of attention or fussing.

I like to serve this dish with Fresh Corn Salad to round out the meal. Or you could serve it with a green or fruit salad and some toasted garlic bread.

What You'll Need

  • 2 tablespoons chili powder
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1-1/2 pound plain pork tenderloin, cut in half lengthwise

How to Make It

In a small bowl, mix the chili powder, dried oregano leaves, dried marjoram leaves, cumin, garlic, pepper, salt, and the vegetable oil until combined.

Place the pork tenderloin halves in a shallow pan. Pour the spice mixture over all surfaces of the pork tenderloins and, using your fingers, rub the mixture in thoroughly to coat. Cover the pork and refrigerate for 2 to 24 hours.

Prepare a two sided dual contact grill and preheat it.

Grill the tenderloins on the two sided grill for 4 to 7 minutes, or on a regular grill for 9 to 14 minutes, until a food thermometer inserted in the center reads at least 145°F.

Remove the pork from the grill and cover and let stand for 8 to 10 minutes to let the juices redistribute and the temperature rise to 150 °F. Slice the pork tenderloin to serve.