Pork tenderloin rub with a sweet and spicy flavor. Simple coating, 20 minutes of standing, and grilling! It pairs well with polenta or mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons chipotle chile powder
- 1 ½ teaspoons salt
- 4 tablespoons brown sugar
- 2 (3/4 pound) pork tenderloins
Instructions
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 667 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this several times…l cutback the chipotle powder and the brown sugar 1 tablespoon each…my son says this is 10/10…it truly is simple and delicious
Very good- Could use a little more seasoning I think. Followed directions & grilled. Served w/ polenta (w butter/cheese) and garlic green beans.
I make this in oven at 350 uncovered for about 30 minutes until it reaches 145 internally.
So good! I add a little more brown sugar but this is an awesome recipe. When I’m out of chipotle I just use chili powder. Still awesome.
I read so many reviews before I made this, with the discussions about heat and chile powder etc. I live in a condo and don’t have a grill, so I wanted to make it in the oven. Saw so many different temperatures and times! Plus I didn’t have any chile powder. I ended up using paprika and red pepper flakes instead, otherwise using the spices listed. Let it sit in the bag for several hours. I put it on a rack in a 400 degree oven originally for 20 minutes but it didn’t reach 160 degrees so cooked it a bit longer, then put it under the broiler because it didn’t look very appealing. I poured on some soy sauce. After 5 minutes each side under the broiler it had a nice char, and I let it rest for 10 minutes. When we sliced it, it was cooked just right.
I did not use chipotle chili powder but used just regular just cut back a bit. I don’t like too much spice and many said that chipotle is quite spicy. I did leave it to sit in the fridge for a couple of hours. This is always our favorite. I brush some bbq sauce on right near the cooking time. Be sure to watch it when cooking because the brown sugar burns easily.
I used my chipotle pepper to make chipotle powder (see chilipeppermadness website). Then followed the recipe except seared the tenderloin in a cast iron skillet and baked it on 400 for about 25 minutes until it reached 140 degrees. Very flavorful and juicy!
Really loved this recipe. Pork was so flavorful! Did cut back to 2 Tbsp on the chipotle powder based on other reviews and it was spicy enough for us. Will make this recipe again.
Great flavor. I didn’t have the chipotle type of chili powder so used regular. When I halved the recipe I only used 1 Tbs. for our taste, I could bump it up to 1.5 Tbs. next time for more kick.
This is one of the best meat rub recipes I have ever made. Also tastes great on grilled chicken thighs. I add a dash of cayenne to heat it up a bit. We enjoy this monthly as my family loves the savory crispy meat.
So simple and so yummy. I sub’d guajillo chiles for the chipotle = less heat but still got that smoky flavor.
Was really good, I used just one tablespoon of chili powder and it was still pretty spicy.
Sooo good! I used 3 tsp chipotle chili powder. Seared it on the stove. Put it in the crockpot with 1/2 cup water and cooked on high 6 hours. Super tasty!
Our pork tenderloin ended up sitting in the fridge 24 hour and turned out VERY spicy. If I Make it again I will use 1 tbsp. of the chipotle chile instead of 3tbsp. It had good flavor.
Cooked this on my Charcoal Weber today. My tenderloins were a bit larger (about 1 1/3 lb each) so I cooked on direct heat for the 20 minutes and then moved them to the side for indirect heat. Cooked them for another 15 min or so until 145F in the middle before pulling them to rest. Many people reduced the chili powder, I made it with the full 3 tablespoons and it was a perfect heat to sweet ratio for me. Will definitely put this in my regular rotation.
Came off quite burnt by doing this method (pan fry first would be better), and a weird bitter flavour that needed some sweetness or something to balance it. I ate about half and threw out the rest.
Very good. Will make it again! We grilled it. 140 was not done enough for us so we had to cook it a little longer. Tender and delicious. I followed others advice and used 1 T of the Chipotle and it was just right for us. Many thanks for a great recipe.
Yum, so good! We might make this every week! So easy and must be grilled
Family favorite. Only use 1 tablespoon of chipotle powder
Easy, Easy to prepare! I goofed and added more chili powder then the recipe called for. The taste was good just a little too spicy for my crew. I WILL try again. I grilled per the video associated with this recipe and served over Quinoa because that is what I had.
Made a few little additions. Used fresh chipotle in sauce and added a little teriyaki sauce. It was absolutely delicious. Thanks