A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.

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  • Preheat grill for medium heat.

  • Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

Nutrition Facts

189 calories; protein 27.1g 54% DV; carbohydrates 1.6g 1% DV; fat 7.7g 12% DV; cholesterol 84.4mg 28% DV; sodium 471.8mg 19% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2009
Both my fiance and I were big fans of this rub. I had the pork wrapped in saran and marinating in the fridge for about six hours before I baked it. We only used one tenderloin baked at 325 for about half an hour (turning halfway). I modified the rub for one by halving the chili powder and salt but keeping the remaining spices the same. I also added a 1/4 tsp garlic powder. There was enough of the rub to create a good coating all around the outside of the pork. Tasty stuff! Read More
(40)

Most helpful critical review

Rating: 1 stars
08/15/2006
We found this recipe quite boring and bland. At first I thought that 2 tbs chili powder would be too much but there was not any heat at all on this pork. We could not taste the Ginger either. Very boring and I won't make this again unless I kick up the flavours a bit more. Read More
(7)
61 Ratings
  • 5 star values: 41
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/22/2009
Both my fiance and I were big fans of this rub. I had the pork wrapped in saran and marinating in the fridge for about six hours before I baked it. We only used one tenderloin baked at 325 for about half an hour (turning halfway). I modified the rub for one by halving the chili powder and salt but keeping the remaining spices the same. I also added a 1/4 tsp garlic powder. There was enough of the rub to create a good coating all around the outside of the pork. Tasty stuff! Read More
(40)
Rating: 5 stars
06/23/2010
Wonderful flavor! While this is called "spicy " it is not "hot." The spice flavor was fantastic- so much better than the pre-seasoned pork tenderloins that are so popular in the grocery stores nowadays. When it was cooking I could really smell the ginger and was a bit worried that it would be overpowering but it was not. I cooked half of a 3-pound tenderloin in the oven at 400 degrees for about 50 minutes. It came out perfectly moist and delicious. This will definitely be our go-to pork tenderloin recipe. Thanks! Read More
(23)
Rating: 5 stars
03/25/2005
this was a great recipe I didn't have ginger and subbed garlic for ginger try it this way also very good signed Dragon Read More
(22)
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Rating: 5 stars
10/26/2010
Hubby and I gave this an enthusiastic 5 stars. This was yummy and so easy. The only changes I made were to add 1 tsp of garlic powder (just 'cause I like garlic) and to bake it wrapped tightly in foil at 350 degrees until it was done. It came out tender and juicy and the "gravy " as my husband called the rub-seasoned drippings made a fabulous au jus. Thanks for the great recipe! Read More
(19)
Rating: 4 stars
07/17/2004
This was pretty good! I didn't think I would be crazy about the chili powder but it works! I did cook the tenderloins in foil sprayed with Pam lighted one side of the grill put them opposite the open fire and cooked slow about 1 hour because I was concerned about them getting dry. Also I added a little garlic to the rub. Thanks Shelley! Read More
(14)
Rating: 5 stars
03/23/2009
Grilled pork tenderloin is becoming a real favorite and this rub was wonderful! I did add both garlic and onion powders. We are finding that really flavorful dry rubs work better than marinades on chicken steak and pork. Read More
(11)
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Rating: 5 stars
07/12/2010
This reminded us of a Bobby Flay recipe that we love so much but was a lot less work. We used 1T chile powder and 1T ancho chile powder and substituted garlic powder and onion powder for the ginger or to make it taste more like Flay's you could use cinnamon instead of ginger. Cooked it on the grill until the internal temperature reached about 145-150. Fantastic! Read More
(9)
Rating: 1 stars
08/15/2006
We found this recipe quite boring and bland. At first I thought that 2 tbs chili powder would be too much but there was not any heat at all on this pork. We could not taste the Ginger either. Very boring and I won't make this again unless I kick up the flavours a bit more. Read More
(7)
Rating: 5 stars
08/17/2006
My family loved it. I cut the tenderloin into slices before I cooked it. Even my picky eaters ate this up!!! Read More
(7)