Grilled Ancho-Chili Rubbed Pork Tenderloin
Juicy pork tenderloin coated with a smoky and slightly spicy ancho chili rub, grilled to perfection and served with a tangy lime crema. This mexican-inspired pork ready in about 40 minutes pairs trimmed pork tenderloin, ancho chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 lbs, trimmed pork tenderloin
- 2 tbsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1/3 cup sour cream
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: In a small bowl, combine 2 tbsp ancho chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
- Step 2: Rub 2 tbsp olive oil evenly over 1.5 lbs trimmed pork tenderloin, then coat it thoroughly with the chili spice mixture all over.
- Step 3: Preheat grill to medium-high heat (about 400°F). Place the pork tenderloin on the grill and cook for 15 minutes, turning every 5 minutes to get even grill marks.
- Step 4: Reduce heat to medium and continue grilling for another 10 minutes, or until the internal temperature reaches 145°F.
- Step 5: Remove pork from grill and let rest for 5 minutes.
- Step 6: Meanwhile, mix 1/3 cup sour cream with 2 tbsp fresh lime juice and 2 tbsp chopped cilantro to make a tangy crema.
- Step 7: Slice the pork tenderloin into 1/2-inch thick medallions and serve with a dollop of lime crema on top.
Frequently asked questions
How long does Grilled Ancho-Chili Rubbed Pork Tenderloin take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Ancho-Chili Rubbed Pork Tenderloin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed pork tenderloin from drying out.
Can I substitute ingredients in Grilled Ancho-Chili Rubbed Pork Tenderloin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Ancho-Chili Rubbed Pork Tenderloin for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Ancho-Chili Rubbed Pork Tenderloin?
Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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