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Southwest Pork Tenderloin

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Southwest Pork Tenderloins

Southwest Pork Tenderloins

Linda Larsen
This simple recipe is very easy. Make it ahead of time so the meat can marinate overnight; then grill for about 10 minutes and dinner is ready. The other foods on the plate include Fresh Corn Salad and Cotija Flatbreads.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 servings

Ingredients:

  • 2 Tbsp. chili powder
  • 1/2 tsp. dried oregano leaves
  • 1/2 tsp. dried marjoram leaves
  • 1/2 tsp. ground cumin
  • 2 cloves garlic, minced
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 1 Tbsp. vegetable oil
  • 1-1/2 lbs. pork tenderloin, cut in half lengthwise

Preparation:

In a small bowl, mix well all seasonings and vegetable oil. Place tenderloins in shallow pan. Pour spice mixture over all surfaces of pork tenderloins and, using fingers, rub thoroughly to coat. Cover pork and refrigerate for 2-24 hours.

Prepare two sided grill and preheat. Grill tenderloins on two sided grill for 4-7 minutes, or on a regular grill for 9-14 minutes, until thermometer inserted in center reads 145 degrees F. Cover and let stand for 8-10 minutes to let juices redistribute and the temperature rise to 150 degrees F. Slice to serve.

User Reviews

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 5 out of 5
Fabulous in the oven, too!, Member LilyTree

Instead of grilling this, I put the rubbed pork tenderloin in the oven in a covered roasting pan with a little water on the bottom. I don't know the weight of my tenderloin but estimate it was about 3 pounds, but I didn't double the recipe. I baked it slowly for a couple hours at just over 300 degrees. It was tender and absolutely delicious, thanks!

6 out of 7 people found this helpful.

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