Grilled Chili-Spiced Pork Tenderloin with Red Chile Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin marinated in a regional New Mexico red chile spice blend, grilled and brushed with a sweet and smoky red chile glaze. This mexican-inspired pork ready in about 50 minutes pairs trimmed pork tenderloin, New Mexico red chile powder, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 30 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tbsp New Mexico red chile powder, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the spice rub.
  2. Step 2: Rub the 1.5 lbs trimmed pork tenderloin evenly with 2 tbsp olive oil, then coat thoroughly with the spice rub. Let rest at room temperature for 20 minutes.
  3. Step 3: Meanwhile, in a small saucepan, combine 3 tbsp honey, 2 tbsp apple cider vinegar, 1/4 cup water, and 1 tsp red chile powder. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened into a glaze.
  4. Step 4: Preheat grill to medium-high heat (400°F). Grill the pork tenderloin for 15-18 minutes total, turning every 5 minutes and brushing with the red chile glaze during the last 10 minutes, until internal temperature reaches 145°F.
  5. Step 5: Remove from grill and let rest 5 minutes before slicing and serving with extra glaze.

Frequently asked questions

How long does Grilled Chili-Spiced Pork Tenderloin with Red Chile Glaze take to make?

Total time is about 50 minutes (30 min prep + 20 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 Chili-Spiced Pork Tenderloin with Red Chile Glaze?

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 Chili-Spiced Pork Tenderloin with Red Chile Glaze?

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 Chili-Spiced Pork Tenderloin with Red Chile Glaze 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 Chili-Spiced Pork Tenderloin with Red Chile Glaze?

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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