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Chili-Rubbed Pork Tenderloin


To make the pork on an outdoor grill, cook directly over medium-high heat, turning every few minutes, until grill marks appear on all sides. Then transfer to indirect heat until pork reaches desired doneness.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, September 2008


  • 3 tablespoons extra-virgin olive oil, plus more for grill pan
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 pork tenderloin (about 1 pound)
  • 1 1/2 tablespoons sesame seeds
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.

  2. Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.

  3. Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.

Reviews Add a comment

  • SimplyLisa
    3 SEP, 2008
    Simple and tasty recipe! I used pork chops instead of tenderloin as it is what I had on hand. I made the rub as directed and turned chops over to coat, sprinkling sesame seeds over one side of the chops. I kept the grill on high for the first few minutes to give them the tinge of charred flavor we enjoy, and turned down the heat for the remaining cooking time. WOW!!!! Fantastic flavor, and so easy.