Southwestern-Style Rotisserie Pork Tenderloin

Southwestern Style Rotisserie Pork Tenderloin
Ian O'Leary/Getty Images
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: Serves 4
Ratings (5)

This rotisserie pork loin recipe has a great southwestern kick. Slice and serve with your favorite grilled vegetables or add to tacos, stews, soups, and salads.

What You'll Need

  • 2 whole pork tenderloins, about 1 1/2 pounds (700 g)
  • 2 garlic cloves, crushed
  • 1 tablespoon (15 mL) vegetable oil
  • 5 teaspoons (25 mL) chili powder
  • 1 1/2 teaspoons (7.5 mL) ground cumin
  • 1/2 teaspoon (2.5 mL) onion powder
  • 1/2 teaspoon (2.5 mL) salt
  • 1/2 teaspoon (2.5 mL) black pepper

How to Make It

1. Place tenderloins in a resealable plastic bag. Combine remaining ingredients and pour into bag. Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.

2. Follow grill instructions to place tenderloins securely on the spit. Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is between 155 to 160 degrees F/70 degrees C.

3. Let the meat rest 8 to 10 minutes before slicing.

Nutritional Guidelines (per serving)
Calories 473
Total Fat 19 g
Saturated Fat 5 g
Unsaturated Fat 9 g
Cholesterol 175 mg
Sodium 469 mg
Carbohydrates 12 g
Dietary Fiber 1 g
Protein 61 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)