Southwestern Grilled Pork Tenderloin
With cumin, oregano, and chili powder, this recipe brings the flavor of the Southwest to your grill.
- 2 pork tenderloins, (1 1/2 pounds total)
- 5 tsp chili powder
- 1 1/2 tsp oregano
- 3/4 tsp ground cumin
- 2 cloves garlic, crushed
- 1 Tbs vegetable oil
- In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours.
- Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until internal temperature on a thermometer reads 160° F. Let tenderloin stand 5 minutes before slicing. Slice to serve.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with grilled corn on the cob and sliced tomatoes.
Cooking Tip: For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade and ready to grill.
Calories from Fat 50 (33%)
(9%)Total Fat 6g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 3g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.