Gluten Free

Southwestern Grilled Pork Tenderloin

Southwestern Grilled Pork Tenderloin: Main Image

Quick Facts

Servings: 6
Prep Time: 10 min.
Cook Time: 20 min.
Total: 30 min.
With cumin, oregano, and chili powder, this recipe brings the flavor of the Southwest to your grill.


  • 2 pork tenderloins, (1 1/2 pounds total)
  • 5 tsp chili powder
  • 1 1/2 tsp oregano
  • 3/4 tsp ground cumin
  • 2 cloves garlic, crushed
  • 1 Tbs vegetable oil


  • In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours.
  • Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until internal temperature on a thermometer reads 160° F. Let tenderloin stand 5 minutes before slicing. Slice to serve.
Recipe courtesy of the National Pork Board

Serving Suggestion: Serve with grilled corn on the cob and sliced tomatoes.

Cooking Tip: For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade and ready to grill.

Nutrition Facts

Calories 151
  Calories from Fat 50 (33%)
(9%)Total Fat 6g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(25%)Cholesterol 75mg
(3%)Sodium 80mg
(0%)Potassium 0mg
Total Carbohydrate 3g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(48%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2018.