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.
Ingredients
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2 medium pork tenderloins (about 1 lb each)
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1 tbsp Kosher salt
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2 tbsp ground ancho chile powder
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2 tbsp dark brown sugar
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1 tbsp Mexican oregano
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1 tsp ground cumin
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1 tsp minced garlic
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1/2 tsp black pepper
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3-4 tbsp freshly squeezed grapefruit juice
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1 tbsp avocado oil or olive oil
Instructions
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Prep the Pork (Dry Brine):
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Season pork tenderloins with Kosher salt on all sides.
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Cover and refrigerate for 12–24 hours.
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Make the Chile Citrus Rub:
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In a bowl, mix chile powder, brown sugar, oregano, cumin, garlic, and pepper.
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Stir in grapefruit juice to form a thick paste.
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Preheat Oven:
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Preheat oven to 450°F (230°C). Line a baking sheet with foil or parchment.
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Season the Pork:
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Pat pork dry. Brush chile citrus rub evenly over both tenderloins.
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Drizzle with oil and spread evenly.
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Roast:
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Roast pork for 25–35 minutes, until internal temperature reaches 140–145°F (60–63°C).
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Rest and Serve:
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Remove from oven, tent loosely with foil, and rest for 10 minutes before slicing.
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Notes
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For added zest, add grapefruit zest to the rub.
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Great paired with roasted vegetables, rice, or citrus slaw.
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Leftovers make excellent tacos or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
