Grilled Pork Tenderloin Recipe
User Reviews
5
Grilled Pork Tenderloin Recipe
Description
The Grilled Pork Tenderloin Recipe uses a marinade of olive oil, cumin, chili powder, red pepper flakes, and coarse salt to season pork tenderloins. The pork is marinated at least 30 minutes or overnight to deepen the flavors. High-temperature grilling imparts dark grill marks and cooks the pork until it reaches a target internal temperature around 133° to 135°, ensuring it is juicy and not overcooked. Resting the meat allows the juices to redistribute before slicing.
The complement of pineapple salsa adds a fresh contrast, bringing a sweet and tangy component to the spicy and savory pork. This combination gives a balance of heat, smokiness, and sweetness that pairs well together.
This pork tenderloin can be served as a main dish alongside the salsa or enhanced with other accompaniments like chimichurri sauce. Its preparation allows some flexibility in doneness preference, and marinating longer improves the flavor. Cooking tips include toasting cumin seeds for a more aromatic marinade and carefully managing grill temperature and timing for the preferred level of doneness.
Keeping the pork warm in an oven set to 165° after cooking can be done if a well-done internal temp is needed. Refrigerate leftovers covered for up to four days or freeze for up to two months, thawing before reheating slowly in the oven to avoid overcooking.
Ingredients
- ½ cup olive oil
- 1 cumin heaping tablespoon
- 1 chili powder heaping tablespoon
- 2 teaspoons red pepper flakes crushed
- 2 teaspoons salt coarse
- 2 pork tenderloin
- ½ Pineapple Salsa Recipe
Instructions
- In a medium-size bowl whisk together the oil, cumin, chili powder, red pepper flakes and salt until combined.
- Pour the marinade in a plastic zip bag and add the pork tenderloins. Close the bag and move everything around to ensure the pork is coated.
- Refrigerate for at least 30 minutes or overnight.
- Place the pork on a pre-heated grill (450° to 550°) and cook for 5-6 minutes per side or until dark grill marks are achieved and the desired internal temperature is achieved. I suggest removing it, once it hits 133° to 135° internally.
- Remove the pork from the grill and rest on a plate or cutting board for 3-5 minutes before slicing and serving alongside the pineapple salsa.
Notes
- Marinating the pork for several hours or overnight improves flavor penetration.
- Rest the grilled pork for 3-5 minutes before slicing to allow juices to redistribute.
- Use a meat thermometer to remove the pork at 133°-135° internal temperature for medium rare.
- Leftover pork stores covered in the refrigerator for up to 4 days, or frozen for up to 2 months; thaw in refrigerator before reheating.
- Reheat pork gently in a 350° oven or in a pan to avoid overcooking and drying out the meat.
- To intensify flavor, toast whole cumin seeds over low heat until fragrant before grinding for marinade.
- Adjust grill cooking time based on desired doneness and grill heat; close the grill door for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 123mg | 41% |
| Sodium | 886mg | 37% |
| Potassium | 756mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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