Chili-Rubbed Grilled Pork Tenderloin

Recipe By Chef Jalil Lindsey-Lowe

Enjoy this lean pork tenderloin, grilled with a zesty rub and drizzled with a peach sauce. Complete this extra special summer meal by pairing with peach salsa.

Makes 4-6 Servings


  • 1–1.5 pound pork tenderloin
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 tablespoon Ancho chili powder (you can use chipotle chili powder but it will be very spicy)
  • 1⁄2 tablespoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons brown sugar
  • 1⁄2 tablespoon dried oregano or marjoram 
  • 1⁄2 teaspoon salt

For the sauce:

  • 2 tablespoons peach or apricot preserves 
  • 1 small can pineapple juice
  • 1/4 bunch of cilantro, chopped
  • 1 Anaheim chile, diced


For the rub:

  • Combine all dry ingredients in a small bowl.

For the tenderloin:

  • At least 1 hour or the night before, drizzle pork tenderloin with olive oil and the rub, completely covering the tenderloin with all the spices.
  • When ready to cook, heat the oven to 400 degrees. If grilling outdoors you will need a medium-high heat on your grill. In a heavy bottom or cast iron skillet sear tenderloin on all sides and roast in the oven for 8-10 minutes. If grilling, cook 7–8 minutes on each side. 
  • When it comes out of the oven or off the grill, tent cover with aluminum foil, and let it rest 10 minutes before slicing.

For the sauce:

  • Put all ingredients in a saucepan except cilantro and simmer until the liquid is reduced by 1⁄4. Add in cilantro just before serving.

To serve:

  • Drizzle sliced tenderloin with sauce and serve with peach salsa.

Chef’s Notes:

  • To insure even cooking remove tenderloin from the refrigerator 1 hour before cooking.
  • Do not “glaze” the tenderloin with sauce before cooking. The sugars from the juice and preserves will cause it to burn. Instead dress it after cooking.