|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rotisserie pork tenderloin recipe has a great southwestern kick. Seasoning spices such as chili powder and cumin help to give it that spicy flavor, and this pork tenderloin comes out tender and juicy. It's the perfect rotisserie recipe for pork. While this recipe is for two tenderloins, it can easily be scaled down for only one tenderloin, if needed.
Some grills come with a rotisserie attachment, while others don't. Make sure you have one before you start this recipe. Or, your grill might have the rotisserie burner. Either way, it's well worth it to cook this pork, and other meats, to have the capability to do rotisserie cooking. This type of cooking slow roasts and self bastes the meat, which is why rotisserie-cooked meats come out so juicy and flavorful.
Slice and serve with your favorite grilled vegetables, or this pork tenderloin on the rotisserie is great added to tacos, stews, soups, and salads.
- 2 whole pork tenderloins, about 1 1/2 pounds (700 grams)
- 2 garlic cloves, crushed
- 1 tablespoon (15 milliliters) vegetable oil
- 5 teaspoons (25 milliliters) chili powder
- 1 1/2 teaspoons (7.5 milliliters) ground cumin
- 1/2 teaspoon (2.5 milliliters) onion powder
- 1/2 teaspoon (2.5 milliliters) salt
- 1/2 teaspoon (2.5 milliliters) black pepper
Gather the ingredients.
Place tenderloins in a resealable plastic bag.
Combine remaining ingredients—crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper—and pour into bag.
Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
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 145 F/62 C.
Let the meat rest 8 to 10 minutes before slicing.
- Check with an instant-read thermometer to ensure that the pork has reached the proper internal temperature of 145 F.
- Letting the meat rest before slicing will help keep it flavorful and juicy. Why? Because the temperature needs to have time to come down, and in doing so, the juices will redistribute within the meat rather than come pouring out onto the plate when you slice it.
How to Store and Freeze
- Cooked pork tenderloin can be kept in the refrigerator for three to four days in an airtight container.
- It can also be frozen in the freezer for up to three months. Just put it in a freezer-safe zip-top bag or container.
- To reheat, put slices on an aluminum foil-lined baking pan and put in preheated 325 F oven until warm, or place the slices in a lightly oiled frypan and cook on the stove, flipping them after 2 minutes. Be careful not to dry them out when reheating, only cook until the slices are warm.