Grilled Mexican Spiced Pork Tenderloin (Gluten Free)
You can't go wrong with this flavorful pork tenderloin! Seasoned with Mexican spices, it's perfect for taco night or just serve it with rice and beans. It's so tender and so perfect for a summer evening. Maybe make a margarita or two or my Refreshing Paloma with Fever-Tree Sparkling Grapefruit.
Equipment
- 1 gas grill or grill optional
Ingredients
- 2 1-1.5 lb. pork tenderloins
- 1 teaspoon guajillo chili powder, gf
- 1 teaspoon chili powder or California chili powder, gf
- 1 tablespoon dried oregano, gf
- ½ teaspoon smoked paprika, gf
- 1 teaspoon coriander, gf
- 2½ teaspoons cumin, gf
- 2 teaspoons garlic powder, gf
- ⅛ teaspoon ground cinnamon, gf
- 1½ teaspoons Morton's Kosher salt or ¾-1 teaspoon fine salt
- ¾ teaspoon black pepper
- 2½ tablespoons olive oil
- 2½ tablespoons lime juice
- 2 teaspoons white vinegar
Instructions
- In a small bowl, combine the dry ingredients. Add the olive oil, lime juice, and vinegar to make a paste.
- Remove the silver skin from the tenderloin using a sharp knife. Dry the meat with a few paper towels and discard.
- Rub the spice paste over both pork tenderloins evenly. Set on a plate or in a container and cover. Refrigerate for 3-4 hours.
- Remove the meat 15-20 minutes prior to cooking.
- Set the grill to medium to high, or at about 400-425 degrees. Grill and sear each side of the pork pieces, for a total of 4-5 minutes.
- Then cover the grill and adjust burners to keep temperature between 400-425 degrees. Grill, for 18-25 minutes more, turning often so the meat crust doesn’t burn or cook unevenly. Use a meat thermometer when it seems close to done. Cook between 145-155 degrees when inserted at the thickest part, for best results. We like to remove ours at the 149 mark. It will raise slightly. Your meat will be so tender if you don’t cook to 165 or higher as we always were told!
- Remove and let rest for 10 minutes before slicing and/or chopping for tacos or tostadas. Serve this with chips and guacamole and salsa or pico de gallo, and a simple salad.
Notes
Eating food out is difficult for me with a severe sensitivity to both gluten and cellulose. Cellulose is a non-digestible fiber which they add to many things, including most corn tortillas, which would otherwise be gluten free.
Our many trips to Mexico has paid off, and my husband says I am a Mexican Italian, since I can serve up many a Mexican dish just as authentic as most Mexican restaurants.
Another note: if you don't have a grill you can also sear the tenderloins in a skillet and then bake them for about 20 minutes or until the thermometer registers 145-155.