5 from 48 votes
Grilled Pork Tenderloin Recipe
This grilled pork tenderloin features a marinade blending olive oil with cumin, chili powder, red pepper flakes, and coarse salt, infusing the meat with a mix of smoky, spicy, and aromatic notes. Grilled over high heat until seared with dark grill marks, it is rested before slicing and served with pineapple salsa, balancing savory and sweet flavors. The marinade enhances tenderness and flavor depth, making this a distinctive way to prepare pork tenderloin on the grill.
Prep Time
5 mins
Cook Time
12 mins
Additional Time
30 mins
Total Time
35 mins
Servings:
6
Calories:
277 kcal
Course:
Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 277
% 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.