with a kick. [grilled ancho chile & brown sugar-rubbed pork tenderloin]
This grilled pork tenderloin is unbelievably delicious and super easy to make! The ancho chile pepper gives it a kick, but just the right amount–especially considering my low spice tolerance!
grilled ancho chile & brown sugar-rubbed pork tenderloin
- 1½ lbs. pork tenderloin
- 1 tbsp. ancho chile pepper
- 1 tbsp. light brown sugar
- 1 tsp. paprika
- ¼ tsp. cinnamon
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 1 tbsp. grape seed oil
- Preheat oven to 400 degrees.
- In a medium bowl, mix together the chile pepper, brown sugar, paprika, cinnamon, salt and pepper.
- Rinse and dry off the pork tenderloin, and place on a large cutting board. Trim off any silver. Massage the 1 tbsp. grape seed oil on both sides of the tenderloin.
- Sprinkle half of the dry rub on one side of the pork, then the remaining half of the rub on the other side of the pork.
- Preheat indoor grill pan to medium heat.
- Once grill is hot, place pork on grill and cook 5-8 minutes, without flipping. Turn the pork over and cook another 5 minutes.
- Transfer the pork to a glass baking dish and place in oven. Roast until pork is slightly pink, about 10-15 more minutes. (Might take more or less time, depending on the heat intensity of your oven)
- Remove pork from the oven and let rest a few minutes. Transfer to a cutting board and slice pork; serve.