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.
Citrus Chile Roasted Pork Tenderloin
Prep Time
10 mins
Cook Time
30 mins
Resting time
10 mins
Total Time
40 mins

Recipe adapted from Fine Cooking

Course: Main Course
Servings: 6 servings
  • 2 tablespoons ancho chile powder
  • 2 tablespoons dark brown sugar
  • 1 tablespoon Mexican oregano (regular is fine too)
  • 1 teaspoon cumin
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3-4 tablespoons freshly squeezed grapefruit juice
  • 1 (2-3 pound) pork tenderloin (or two 1-pound tenderloins)
  • 1 tablespoon olive oil
  1. Preheat oven to 450𒎓℉. Line a baking sheet with parchment paper or foil and set aside.
  2. In a small bowl, combine the chile powder, brown sugar, oregano, cumin, garlic, salt, 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.
  3. 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.
  4. 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 145-150℉. 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!
Recipe Notes

This sliced pork is delicious with beans and rice, or warm tortillas, or on a salad with grapefruit and avocados! We love to meal prep two tenderloins and serve it in all of the above ways over the course of 2-3 days. The pork is delicious served cold or we reheat the slices in a skillet on medium heat for about 90 seconds per side.