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.
Course: Main Course
Keyword: baked pork tenderloin, juicy pork tenderloin, oven roasted pork tenderloin, pork tenderloin in the oven
2mediumpork tenderloins (about 1 pound each)
2tablespoonsground ancho chile powder
2tablespoonsdark brown sugar
3-4tablespoonsfreshly squeezed grapefruit juice
1tablespoonavocado or olive oil
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!
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.