Southwestern-Style Rotisserie Pork Tenderloin

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 10/2/19
Southwestern Style Rotisserie Pork Tenderloin
Ian O'Leary/Getty Images
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
473 Calories
19g Fat
12g Carbs
61g Protein
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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.

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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 145 F/62 C.

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