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Nutritional Info
  • Amount Per Serving
  • Calories: 170.7
  • Total Fat: 5.2 g
  • Cholesterol: 78.3 mg
  • Sodium: 75.6 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 28.2 g

View full nutritional breakdown of Southwestern Grilled Pork Tenderloin calories by ingredient
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Southwestern Grilled Pork Tenderloin


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Introduction

Tired of the same old beef and chicken? Get outside and grill the "other white meat" for a barbecue. Tired of the same old beef and chicken? Get outside and grill the "other white meat" for a barbecue.

Ingredients

    • 2 whole pork tenderloins (about - 1 1/2 lbs. total) or 6 pork chops
    • 4 teaspoons chili powder
    • 1 1/2 teaspoons dried oregano
    • 3/4 teaspoon ground cumin
    • 1/8 teaspoon dried garlic powder

Directions

1. Mix together chili powder, oregano, cumin, and garlic powder. Rub over the surface of pork. Cover and refrigerate 2-24 hours.



2. Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 25-20 minutes, pork chops will be ready in 10-15 minutes. Meat thermometer should read 155-160 F. Pork is done when there is still a hint of pink in the center.



Makes 6 servings (approx 4 oz.)





TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Very Good
    14 of 14 people found this review helpful
    I used 4 cloves of fresh garlic instead of the garlic powder and added black pepper to the mix. It was excellent. I baked in the oven for 30 minutes on 400 and then broiled it to crisp the outside. 4 oz. is a lot of meat for me and I feel totally satiated. - 4/26/07

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  • Incredible!
    8 of 8 people found this review helpful
    Easy and wonderful. I added kosher salt, and it was moist and tender. Don't forget to let it rest for about 10 to 15 min. before slicing to keep the juices intact. - 4/13/09

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  • Incredible!
    5 of 5 people found this review helpful
    This is AWESOME! I didn't have any oregano, so I substutited thyme and rosemary, then served it with yellow rice mixed with tomatoes and black beans! It was awesome that it stayed moist, even for leftovers! - 4/21/08

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  • Incredible!
    3 of 3 people found this review helpful
    This is an incredible recipe. The pork takes on the flavors very well. I used pork chops and they were scrumptios~ - 5/24/09

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  • Very Good
    3 of 3 people found this review helpful
    This is a super simple recipe and it tastes sooooo good. I actually tried it on some steak it turned out fabulous. It is a little on the spicy side for me but it had a lot of flavor. Hmm hmmm good! - 11/22/08

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  • Incredible!
    3 of 3 people found this review helpful
    I used pork and beef brisket. Both were amazing...thanks for sharing! - 5/28/08

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  • Incredible!
    3 of 3 people found this review helpful
    I tried this recipe this weekend. I grilled it and was amazed how juicy and tender it was. This is a keeper! - 5/27/08

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  • Very Good
    3 of 3 people found this review helpful
    I've never BBQ a tenderloin before but this worked well. My husband loved it. Nice to have a marinate that isn't salty. Moist and flavourful. - 5/26/08

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  • Very Good
    3 of 3 people found this review helpful
    This was good, but I think it needs a little something more...rub spices are great though. We grilled for 25 min., only needed 20. Will make again, especially with Southwestern Succotash from this site, great side dish! - 3/25/07

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious. This is one recipe I saved and lots of people have asked me for it. The tenderloin is soo juicy and the rub is delicious. I didn't have chili powder once and used old bay instead. The dish is easy to make and certainly a crowd pleaser. Even my two boys like it. I make it all the time. - 8/10/09

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  • Incredible!
    2 of 2 people found this review helpful
    My family loved this one. I didn't know I could rate these after i tried them. - 6/19/09

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  • Very Good
    2 of 2 people found this review helpful
    I didnt have pork chops, so I used Belly Spare Ribs. Also I do not like quite as much Chilly, so I took only 2 tsp of chilly and added a bit of black pepper.
    It was soooooo Yummmmy! - 6/14/09

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  • 2 of 2 people found this review helpful
    Very good and easy to make - 5/28/09

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  • Very Good
    2 of 2 people found this review helpful
    Very good! I added about twice the garlic - but I do that to every recipe. - 5/27/09

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  • Very Good
    2 of 2 people found this review helpful
    very good...I added a little salt - 5/5/09

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  • Good
    2 of 3 people found this review helpful
    Maybe salt & pepper should be added to the rub. - 4/20/09

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  • Incredible!
    2 of 2 people found this review helpful
    A new family favorite! - 4/20/09

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  • O.K.
    2 of 2 people found this review helpful
    It was tender but lacked full flavour. I guess I'm used to bolder spices. - 10/6/08

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  • 2 of 2 people found this review helpful
    Didn't care for the taste of the cumin. - 6/17/08

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  • 2 of 2 people found this review helpful
    taste great and is very low in sodium - 5/24/08

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  • Very Good
    2 of 2 people found this review helpful
    I am not a big pork eater and I would have this again...not too shabby! - 5/24/08

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  • Very Good
    2 of 2 people found this review helpful
    I thought this was really good! Next time I will use more on each pork chop! I'll also add a little bit of salt. - 4/25/08

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  • 2 of 2 people found this review helpful
    Really moist and flavourful! I broiled it on low for the first half of cooking time and then covered loosely with foil for rest. - 4/24/08

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  • Very Good
    2 of 2 people found this review helpful
    This was very good. I only had 1.5 tsp. of chili powder so used 1/2 tsp crushed red pepper and it worked out quite well. I used thin cut pork chops, approx. 2 oz ea. - 4/13/08

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  • Very Good
    2 of 2 people found this review helpful
    This was very simple to prepare and the entire family loved it!!!! - 1/28/08

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