Cumin, brown sugar, and chili powder coat quick-cooking pork tenderloin in this versatile recipe perfect as a main dish or to slice and serve in tacos.
Ingredients
1 1/2 teaspoons ground cumin
1 1/2 teaspoons light brown sugar
1 teaspoon kosher salt
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1 (1-pound) trimmed pork tenderloin
2 teaspoons canola oil, plus more for grilling
Directions
Stir together cumin, brown sugar, salt, chili powder, and garlic powder in a small bowl until combined.
Sprinkle pork evenly with spice mixture; place on a wire rack over a rimmed baking sheet. Let stand at room temperature while you preheat the grill.
Preheat a gas grill to medium-high (400°F to 450°F) on one side, or push hot coals to one side of a charcoal grill. Drizzle pork evenly with oil. Place pork on oiled grates over lit side of grill. Grill, uncovered and turning occasionally, until charred on all sides, 8 to 10 minutes.
Transfer pork to unlit side of grill; grill, covered and undisturbed, until an instant-read thermometer inserted into center of pork registers 125°F for medium-rare, 4 to 6 minutes, or 135°F for medium, 6 to 10 minutes.
Transfer pork to a carving board, and let rest 10 minutes. Slice and serve.
