Grilled Mesquite-Smoked Pork Tenderloin with Red Chile Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin rubbed with a smoky red chile blend and grilled over mesquite wood for a quintessential New Mexican flavor. This american-inspired pork ready in about 35 minutes pairs pork tenderloin, dried New Mexico red chile powder, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 25 min Serves 4 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tbsp dried New Mexico red chile powder, 1 tsp garlic powder, 1 tsp ground cumin, 1 tbsp brown sugar, 1 1/2 tsp kosher salt, and 1 tsp black pepper to create the spice rub.
  2. Step 2: Pat dry 1 lb pork tenderloin and rub evenly with 2 tbsp olive oil. Then coat the entire surface of the tenderloin with the red chile spice rub, pressing gently to adhere.
  3. Step 3: Preheat a grill to medium-high heat (about 400°F) and place pork tenderloin directly over mesquite wood chips or chunks if available for authentic smoke, grilling for 5 minutes per side.
  4. Step 4: Move the pork to indirect heat and continue grilling, turning occasionally, for an additional 10-12 minutes or until an internal temperature of 145°F is reached.
  5. Step 5: Remove the pork from the grill, loosely tent with foil, and let rest for 10 minutes before slicing into 1/2-inch medallions to serve.

Frequently asked questions

How long does Grilled Mesquite-Smoked Pork Tenderloin with Red Chile Rub take to make?

Total time is about 35 minutes (10 min prep + 25 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 Mesquite-Smoked Pork Tenderloin with Red Chile Rub?

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 pork tenderloin from drying out.

Can I substitute ingredients in Grilled Mesquite-Smoked Pork Tenderloin with Red Chile Rub?

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 Mesquite-Smoked Pork Tenderloin with Red Chile Rub 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 Mesquite-Smoked Pork Tenderloin with Red Chile Rub?

American 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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