Chili-Crusted Pork Tenderloin with Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender pork tenderloin coated in a smoky chili rub, served with a vibrant corn salsa that balances heat with sweet, fresh flavors. This southwestern-inspired pork ready in about 40 minutes blends pork tenderloin, chili powder, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb pork tenderloin
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup corn
• 1/4 cup red bell pepper
• 1/4 cup red onion
• 2 tbsp lime juice
• 1 tbsp fresh cilantro

Instructions

1. Step 1: Preheat oven to 400°F. Pat 1.5 lb pork tenderloin dry, then rub with 2 tbsp olive oil, 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Place pork on a baking sheet and roast for 25 minutes until internal temperature reaches 145°F, then rest for 5 minutes.
3. Step 3: While pork cooks, combine 1 cup corn, 1/4 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp lime juice, 1 tbsp chopped cilantro, and 1/4 tsp salt in a bowl to make salsa.