Southwestern-Style Rotisserie Pork Tenderloin

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 10/02/19
Southwestern Style Rotisserie Pork Tenderloin
Ian O'Leary/Getty Images
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
473 Calories
19g Fat
12g Carbs
61g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 473
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 27%
Cholesterol 175mg 58%
Sodium 469mg 20%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Protein 61g
Calcium 97mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Place tenderloins in a resealable plastic bag.

  2. Combine remaining ingredients and pour into bag.

  3. Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.

  4. Follow grill instructions to place tenderloins securely on the spit.

  5. 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.

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

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