Name: Oven-Roasted Chile Citrus Pork Tenderloin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium pork tenderloins (about 1 lb each); 1 tbsp Kosher salt; 2 tbsp ground ancho chile powder; 2 tbsp dark brown sugar; 1 tbsp Mexican oregano; 1 tsp ground cumin; 1 tsp minced garlic; ½ tsp black pepper; 3–4 tbsp freshly squeezed grapefruit juice; 1 tbsp avocado oil or olive oil

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Oven-Roasted Chile Citrus Pork Tenderloin is a bold and vibrant dish that combines smoky heat from ancho chile powder with the bright tang of fresh grapefruit juice. Enhanced with a savory blend of herbs and spices, this tender and juicy pork is a flavorful centerpiece perfect for weeknight meals or special occasions alike. The dry brine ensures deep flavor throughout, while the chile citrus rub forms a gorgeous crust during roasting.

Why You’ll Love This Recipe

This pork tenderloin recipe delivers a perfect balance of spicy, sweet, and citrusy flavors in every bite. Dry-brining the meat enhances its natural juiciness and flavor, while the simple rub transforms into a rich, caramelized coating in the high heat of the oven. It’s a fuss-free, oven-roasted main course that’s both elegant and packed with flavor—perfect for serving with roasted vegetables, rice, or a fresh salad.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pork tenderloins (about 1 pound each)
Kosher salt
Ground ancho chile powder
Dark brown sugar
Mexican oregano
Ground cumin
Minced garlic
Black pepper
Fresh grapefruit juice
Avocado or olive oil

Directions

1. Prep the Pork (Dry Brine):
The day before cooking, season all sides of the pork tenderloins with Kosher salt.
Place the pork in a container or wrap in plastic wrap, then refrigerate for 12–24 hours. This dry brining step deeply seasons the meat and enhances moisture retention.

2. Prepare the Rub:
In a small bowl, mix together the chile powder, brown sugar, oregano, cumin, garlic, and black pepper.
Add 3 tablespoons of freshly squeezed grapefruit juice to form a thick paste. If the mixture is too dry, add more juice one teaspoon at a time until it reaches a peanut butter-like consistency.

3. Preheat the Oven:
Preheat your oven to 450°F (230°C).
Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

4. Coat the Tenderloins:
Remove the pork from the refrigerator and pat dry with paper towels.
Evenly coat all sides of the pork with the chile citrus rub using a basting brush or your hands.
Drizzle with avocado or olive oil and brush lightly to spread over the surface.

5. Roast:
Place the tenderloins on the prepared baking sheet. Roast for 25–35 minutes, or until the internal temperature reaches 140–145°F (60–63°C) at the thickest part of the meat.

6. Rest and Serve:
Remove the pork from the oven and loosely tent with foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice into medallions and serve warm with your choice of sides.

Servings and timing

Servings: 6–8
Prep Time: 10 minutes (plus brining time)
Cook Time: 25–35 minutes
Total Time: 1 hour 40 minutes (including resting, excluding brine)
Approximate Calories per Serving: 300–350 kcal

Variations

No grapefruit? Substitute with orange juice or a blend of lime and orange juice for a slightly different citrus profile.
Spicier version: Add a pinch of cayenne or chipotle powder for extra heat.
Herb addition: Mix in fresh chopped cilantro or parsley to the rub for added freshness.
Grilled alternative: Grill over medium-high heat for 15–20 minutes, turning occasionally, until internal temperature is reached.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a baking dish with a splash of broth or citrus juice, cover with foil, and warm in a 325°F oven for about 10–15 minutes.
Freezing is also possible: wrap cooled tenderloin tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I skip the dry brining step?

You can, but dry brining enhances the flavor and tenderness significantly. For best results, don’t skip it.

What internal temperature should I aim for?

The pork should reach 140–145°F (60–63°C) for safe and juicy results. Letting it rest after roasting is essential.

Can I use a different type of chile powder?

Yes, chipotle, New Mexico, or guajillo chile powder can work well depending on your heat preference.

What sides go well with this dish?

Roasted vegetables, garlic mashed potatoes, wild rice, or a citrusy slaw are great pairings.

Is this recipe spicy?

Ancho chile powder has a mild heat and smoky flavor. For a spicier result, add a pinch of cayenne.

Can I make the rub in advance?

Yes, the chile citrus rub can be made up to 3 days ahead and stored covered in the refrigerator.

Should I sear the pork before roasting?

Not necessary with this high-temperature roast. The heat and sugar in the rub will help create a crust.

Can I use pork loin instead of tenderloin?

Pork loin is larger and requires a longer cook time. Adjust roasting time and use a thermometer for accuracy.

Oven-Roasted Chile Citrus Pork Tenderloin

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Author: Olivia
Total Time: 50 minutes
Yield: 4-6 servings
Diet: Vegetarian

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Description

This Oven-Roasted Chile Citrus Pork Tenderloin features a smoky, zesty rub made with ancho chile, brown sugar, and fresh grapefruit juice. Dry-brined for maximum flavor and roasted to juicy perfection, this easy pork tenderloin recipe is ideal for weeknight dinners or special occasions.

Instructions

Prep the Pork (Dry Brine):
- Season pork tenderloins with Kosher salt on all sides.
- Cover and refrigerate for 12–24 hours.
Make the Chile Citrus Rub:
- In a bowl, mix chile powder, brown sugar, oregano, cumin, garlic, and pepper.
- Stir in grapefruit juice to form a thick paste.
Preheat Oven:
- Preheat oven to 450°F (230°C). Line a baking sheet with foil or parchment.
Season the Pork:
- Pat pork dry. Brush chile citrus rub evenly over both tenderloins.
- Drizzle with oil and spread evenly.
Roast:
- Roast pork for 25–35 minutes, until internal temperature reaches 140–145°F (60–63°C).

Rest and Serve:
- Remove from oven, tent loosely with foil, and rest for 10 minutes before slicing.

Notes

For added zest, add grapefruit zest to the rub.
Great paired with roasted vegetables, rice, or citrus slaw.

Leftovers make excellent tacos or grain bowls.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: American