Recipe by SRYAN1
"A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!"
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ground black pepper
2 (1 pound)
Both my fiance and I were big fans of this rub. I had the pork wrapped in saran and marinating in the fridge for about six hours before I baked it. We only used one tenderloin, baked at 325 for about half an hour (turning halfway). I modified the rub for one by halving the chili powder and salt but keeping the remaining spices the same. I also added a 1/4 tsp garlic powder. There was enough of the rub to create a good coating all around the outside of the pork. Tasty stuff!
We found this recipe quite boring and bland. At first I thought that 2 tbs chili powder would be too much but there was not any heat at all on this pork. We could not taste the Ginger either. Very boring and I won't make this again unless I kick up the flavours a bit more.
Wonderful flavor! While this is called "spicy," it is not "hot." The spice flavor was fantastic- so much better than the pre-seasoned pork tenderloins that are so popular in the grocery stores nowadays. When it was cooking, I could really smell the ginger and was a bit worried that it would be overpowering, but it was not. I cooked half of a 3-pound tenderloin in the oven at 400 degrees for about 50 minutes. It came out perfectly moist and delicious. This will definitely be our go-to pork tenderloin recipe. Thanks!
this was a great recipe I didn't have ginger and subbed garlic for ginger try it this way also very good
This was pretty good! I didn't think I would be crazy about the chili powder, but it works! I did cook the tenderloins in foil sprayed with Pam, lighted one side of the grill, put them opposite the open fire, and cooked slow about 1 hour, because I was concerned about them getting dry. Also, I added a little garlic to the rub. Thanks Shelley!
Hubby and I gave this an enthusiastic 5 stars. This was yummy and so easy. The only changes I made were to add 1 tsp of garlic powder (just 'cause I like garlic) and to bake it, wrapped tightly in foil, at 350 degrees until it was done. It came out tender and juicy and the "gravy," as my husband called the rub-seasoned drippings, made a fabulous au jus. Thanks for the great recipe!
Grilled pork tenderloin is becoming a real favorite and this rub was wonderful! I did add both garlic and onion powders. We are finding that really flavorful dry rubs work better than marinades on chicken, steak and pork.
This reminded us of a Bobby Flay recipe that we love so much but was a lot less work. We used 1T chile powder and 1T ancho chile powder and substituted garlic powder and onion powder for the ginger or to make it taste more like Flay's you could use cinnamon instead of ginger. Cooked it on the grill until the internal temperature reached about 145-150. Fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 70
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