• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sweet Cayenne
  • ABOUT
    • Work With Me
  • RECIPES
    • All Recipes
    • RECIPES BY CATEGORY
    • Appetizers
    • Breakfast
    • Condiments
    • Desserts
    • Main Entree
    • Sides
    • Snacks
    • How-To Guides
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • NEWSLETTER
    • CONTACT
    • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home > Recipes > Pork

    Oven-Roasted Chile Citrus Pork Tenderloin

    Published: Jul 31, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    This Oven-Roasted Chile Citrus Pork Tenderloin recipe is the BEST way to cook pork tenderloin in the oven. It turns out perfectly-cooked and juicy!

    Sliced pork tenderloin on white plate with a fork and two wedges of grapefruit on the side.
    Jump to:
    • Video
    • About the recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Similar recipes
    • Recipe
    • Comments

    Video

    About the recipe

    This recipe for Oven-Roasted Chile Citrus Pork Tenderloin is one that I've been making for about 10 years now - ever since my days working as a personal chef in Dallas, TX. My clients LOVED when this was on the menu - the flavor of the chile and grapefruit rub plus the incredible tenderness of the pork makes it so crave-worthy.

    Here we are taking a very lean and tender cut of pork, salting it overnight as a dry brine for flavor and tenderness, then coating it with a richly-colored paste flavored with spices and freshly-squeezed grapefruit juice.

    The ingredients for the chile citrus rub were inspired by flavors of the Yucatan that I learned about from the original recipe in Fine Cooking. Ancho chile powder has always been a favorite ground spice of mine - I love how you can use it to add smokiness and rich chile flavor without making a dish too spicy.

    Since pork tenderloin is so lean, it tends to dry out quickly. A quick 25 minute dry roast in a high 450°F oven yields meat that is perfectly crisp on the outside, while still being tender and juicy inside. As long as you keep an eye on the internal temperature, your pork will come out perfectly every time!

    Two pork tenderloins in a clear dish with a bowl of spices for a rub and a juicer with grapefruit on the side.

    Ingredients

    • Pork tenderloins - typically it is sold in packages of two small, trimmed tenderloins, which is perfect for this recipe.
    • Kosher salt
    • Dried ground ancho chile powder
    • Dark brown sugar
    • Mexican oregano
    • Ground cumin
    • Minced garlic
    • Black pepper
    • Freshly-squeezed grapefruit juice
    • Oil (avocado or olive)

    Instructions

    Step 1: Dry brine the tenderloins by seasoning all sides with salt. Refrigerate for 12-24 hours before proceeding with the recipe.

    Step 2: Make the chile citrus rub. Combine the grapefruit juice and all the dried spices in a small bowl to form a paste.

    Step 3: Place the pork tenderloin on a baking sheet lined with parchment paper. Use a basting brush to coat all sides of the tenderloins with the chile citrus rub. Brush a bit of avocado or olive oil on the top and sides of the tenderloins.

    Two chile rubbed pork tenderloins on a baking sheet lined with parchment paper.

    Step 4: Roast the pork tenderloin at 450°F for 25-30 minutes or until an instant-read thermometer reads 140°F. Remove the pork from heat, tent loosely with foil, and let it rest for 10 minutes before slicing and serving. It should rise to 145°F during the resting period, which is USDA's recommended temperature for doneness for whole cuts of pork.

    Two whole chile rubbed pork tenderloins on a wood surface.

    Top tips

    Below are some of my best tips for making pork tenderloin, as well as some answers to commonly asked questions about them!

    Can I grill this pork tenderloin?

    Yes, you can grill this chile citrus pork tenderloin. The best temperature for cooking pork tenderloin is 425-450°F, which translates to a medium-high heat on the grill. Grill the pork for 20-25 minutes total, until a thermometer reads 140-145°F.

    Should you cover pork tenderloin in the oven?

    Pork tenderloin benefits from a dry heating environment at high temperatures. Avoid covering the tenderloin with foil or a lid so that you minimize the creation of steam and get nice crispy bits on the outside of the pork.

    How do you know if a pork tenderloin is done?

    The best way to know if pork tenderloin is done and keep it from drying out is to check the temperature ⅔ of the way through the recommended cooking time. Keep checking the temperature in the thickest part of the tenderloin every 5 minutes until it reaches 140-145°F.

    Can I skip the overnight salt dry brine?

    Yes, you can skip the salt brine and just add two teaspoons of coarse Kosher salt to the rub ingredients. However, the dry brine really helps flavor your meat from the inside out and keeps it really tender during the cooking process. Any amount of dry brine in the fridge is better than none!

    Pork tenderloin sliced on a wood cutting board with juices on the board and fresh cilantro.

    Serving suggestions

    Some of my favorite ways to serve this pork tenderloin include:

    • Chopped up as a topping for nachos or filling for tacos
    • In Pork Tenderloin Tacos with Creamy Avocado Sauce
    • Sliced thinly and served on grilled or pressed sandwiches - a Cuban sandwich would be perfect for this!
    • Chopped on salads with fresh grapefruit and avocado
    • With a side of coconut rice and some fried plantains

    Freeze uncooked pork tenderloin:

    Skip the dry salt brine and add 2 teaspoons of salt to the rub. Rub the pork tenderloins all over, then freeze in a freezer-safe bag or container for up to 6 months. Thaw in the refrigerator overnight, then proceed with the cooking instructions.

    Freeze cooked pork tenderloin:

    You can freeze the sliced, cooked pork tenderloin in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight and serve as desired the next day.

    A close up shot of slices of chile citrus pork on a white plate.

    Similar recipes

    Try these other flavorful pork recipes:

    • An overhead shot of a glass baking dish with green bean bundles and a serving spoon.
      Bacon-Wrapped Green Bean Bundles
    • A white platter with slices of pork loin topped with apples, onions, and gravy.
      Slow Cooker Apple Cider Pork
    • A white platter on a yellow towel with pork pineapple kabobs.
      Grilled Pork Adobo Kabobs
    • Pan-fried pork chops in a cast-iron skillet with a cranberry apple pan sauce.
      Pork Chop Skillet with Cranberry Apple Pan Sauce

    Are you ready to make this Chile Citrus Pork Tenderloin? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you!

    Leave a comment and rate the recipe below. This will help me with the creation of future recipes!

    I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!

    Recipe

    Sliced pork tenderloin on a white plate.

    Citrus Chile Roasted Pork Tenderloin

    This easy recipe for roasted pork tenderloin is fast, fresh, and great for meal prep! It has a chile citrus rub and is bursting with Mexican flavor.
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Resting time: 10 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 servings

    Ingredients

    • 2 medium pork tenderloins (about 1 pound each)
    • 1 tablespoon Kosher salt
    • 2 tablespoons ground ancho chile powder
    • 2 tablespoons dark brown sugar
    • 1 tablespoon Mexican oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon minced garlic
    • ½ teaspoon black pepper
    • 3-4 tablespoons freshly squeezed grapefruit juice
    • 1 tablespoon avocado or olive oil

    Instructions

    The day before:

    • Season all sides of the pork tenderloins with salt. Place in a container, cover, and refrigerate for 12-24 hours.

    The day of:

    • Preheat oven to 450℉. Line a baking sheet with parchment paper or foil and set aside.
    • In a small bowl, combine the chile powder, brown sugar, oregano, cumin, garlic, and pepper. Add 3 tablespoons of grapefruit juice and stir to combine to form a paste that is the consistency of peanut butter. Add the additional grapefruit juice as needed to reach the desired consistency.
    • Place the pork tenderloin on the prepared baking sheet and pat dry with paper towels. Spoon the grapefruit rub on all sides of the tenderloin and use a basting brush to evenly coat the pork in the rub. Drizzle the olive oil on the top of the pork and use the basting brush to coat the top and sides of the meat.
    • Roast the pork for 25-35 minutes (depending on the size of your tenderloin) or until the internal temperature of the center of the pork reaches 140-145℉. Remove the pork from the oven and tent with foil. Let the pork rest for 10 minutes. Slice into thin rounds and serve while hot!

    Video

    Notes

    Leftovers will keep in the fridge up to 3 days. To reheat, microwave for 1 ½-2 minutes at 80% power.
    Skip the dry brine - if you forgot or don't have time. Just add 2 teaspoons of salt to the grapefruit rub. 
    Freeze uncooked pork tenderloin:
    Skip the dry salt brine and add 2 teaspoons of salt to the rub. Rub the pork tenderloins all over, then freeze in a freezer-safe bag or container for up to 6 months. Thaw in the refrigerator overnight, then proceed with the cooking instructions.
    Freeze cooked pork tenderloin:
    You can freeze the sliced, cooked pork tenderloin in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight and serve as desired the next day.
    Serving: 4ounces | Calories: 248kcal | Carbohydrates: 0.7g | Protein: 44.6g | Fat: 6.2g | Saturated Fat: 2.1g | Cholesterol: 124mg

    Don't miss these recipes!

    • tuscan-roasted-pork-tenderloin
      Tuscan Roasted Pork Tenderloin
    • Photo of two pork tacos with avocado dressing.
      Pork Tenderloin Tacos with Creamy Avocado Sauce

    Want more?

    Sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more!), blog recaps, and a chance to connect or be featured!

    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Kara says

      February 23, 2025 at 8:25 pm

      This was SO delicious! I decided to make this last minute so didn’t have 24 hours to salt brine - but dang it didn’t matter. Really lovely as tacos. Don’t forget to drizzle all that juice on the sliced meat. I made a slaw, guacamole, red onions and queso fresco for the tacos. Thank you, never have thought to make pork loin tacos before.5 stars

      • Whitney Reist says

        May 08, 2025 at 10:48 am

        So happy you enjoyed the recipe, Kara!

    2. Melody says

      February 05, 2025 at 5:25 pm

      I've made this several times now for various guests and everyone has loved it! Thanks for posting!5 stars

      • Whitney Reist says

        May 08, 2025 at 10:48 am

        That's wonderful to hear, Melody! Thank you!

    3. Coleen Bane says

      August 22, 2020 at 7:43 pm

      This recipe works well as a rub for cooking 2 lb pork loin in instant pot. It is spicy enough but not too spicy and adds much flavor to pork.5 stars

      • Whitney Reist says

        August 24, 2020 at 4:09 pm

        Hi Mrs. Coleen - thank you so much for trying the recipe! I'm so glad to know it worked for you in the Instant Pot. You are right - it does have a kick to it!

    5 from 4 votes (1 rating without comment)

    Primary Sidebar

    Hello there!

    I'm Whitney, the chef, photographer, dietitian, and blogger-extraordinaire behind Sweet Cayenne. Welcome to my online kitchen!

    About Whitney & Sweet Cayenne

    What's In Season

    • A pink bowl on a cutting board filled with sweet potato lentil curry and rice.
      Sweet Potato Lentil Curry with Coconut and Spinach
    • A cinnamon roll on a white rimmed plate.
      Sweet Potato Cinnamon Rolls
    • A cinnamon apple cake with two slices cut out on a piece of parchment paper with a navy blue background.
      15+ Healthy Apple Recipes
    • Bell Pepper Nachos
    • An up-close shot of a white bowl of Southern-style pasta e Fagioli.
      Southern-Style Pasta e Fagioli
    • Two Kentucky Hot Brown Sliders on a blue ceramic plate with a baking dish of sliders and blue napkin in the background.
      Kentucky Hot Brown Sliders

    Free cookbook and menu planners!

    Subscribe to my weekly newsletter & receive a free e-cookbook of my 25 best recipes along with menu planning sheets!

    Cozy Cooking:

    A pink bowl on a cutting board filled with sweet potato lentil curry and rice.

    Sweet Potato Lentil Curry with Coconut and Spinach

    An overhead shot of a white soup ramekin filled with ribolita soup and topped with crusty bread on black background.

    Instant Pot + Slow Cooker Ribolita (Italian Bread Soup)

    A gray plate of red beans and rice with a gingham dish towel and a glass of water on the side.

    Instant Pot Red Beans and Rice

    An overhead shot of a white bowl filled with turkey and drop biscuit dumplings.

    Turkey and Drop Biscuit Dumplings (Instant Pot or Stovetop)

    A white bowl of soup filled with posole verde and garnished with avocado and cilantro.

    Instant Pot Chicken Posole Verde

    An overhead shot of a wicker charger with parchment paper and Mango Mojo Chicken Tacos with a side of mojo sauce and avocado ranch on the side.

    Mango Mojo Chicken Tacos

    Travel Here Next:

    • The product wall of skincare items at Lemon Laine Oil Bar in Nashville, TN.
      Nashville Finds: Lemon Laine Oil Bar
    • A girl standing on a beach in Positano, Italy.
      Positano, Italy: Budget-Friendly Travel Guide
    • A photo of Civita di Bagnoregio in Italy
      The Best Tuscan Road Trip Itinerary + Tips on Driving in Italy
    • A traveling foodie's guide to the Emilia-Romagna region of Italy - including what to taste in Parma, Modena, and Bologna! European travel guide and itinerary.
      A Foodie's Guide to Emilia-Romagna, Italy

    Cooking Guides

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Photography Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 SweetCayenne

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.