Spicy Pork Tenderloin

Spicy Pork Tenderloin


"A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!"


2 h 40 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
  2. Preheat grill for medium heat.
  3. Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 37 Ratings


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 fo...

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...

this was a great recipe I didn't have ginger and subbed garlic for ginger try it this way also very good signed Dragon

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 tightl...

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 opposit...

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...

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 gin...

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. ...

My family loved it. I cut the tenderloin into slices before I cooked it. Even my picky eaters ate this up!!!