Grilled Coffee-Rubbed Pork Tenderloin with Chili-Lime Salsa

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 developed and reviewed.

Pork tenderloin rubbed with a bold coffee and chili spice blend, grilled to juicy perfection and served with a fresh, zesty chili-lime salsa. This Latin American-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, ground coffee, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 25 min Cook: 20 min Serves 4 Latin American cuisine 360 cal/serving

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Ingredients

1.5 pounds pork tenderloin
2 tbsp, finely ground ground coffee
1 tbsp chili powder
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 medium, diced tomato
1/2 small, finely chopped red onion
1 small, seeded and minced jalapeño
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tsp honey

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Instructions

Step 1: In a small bowl, combine 2 tbsp finely ground coffee, 1 tbsp chili powder, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper to create the rub.
Step 2: Pat 1.5 pounds pork tenderloin dry and rub all sides with 2 tbsp olive oil, then coat evenly with the coffee spice blend. Let rest at room temperature for 20 minutes.
Step 3: Preheat grill to medium-high heat (about 400°F). Grill the pork tenderloin for 15-20 minutes, turning every 5 minutes, until internal temperature reaches 145°F.
Step 4: While pork cooks, combine 1 medium diced tomato, 1/2 small finely chopped red onion, 1 small seeded and minced jalapeño, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey in a bowl. Stir well to make the chili-lime salsa.
Step 5: Remove pork from grill and let rest for 5 minutes before slicing. Serve slices topped with chili-lime salsa.