Grilled Ancho-Chili Rubbed Pork Tenderloin

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 40 minutes, pairs 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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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

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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.