This Oven-Roasted Chile Citrus Pork Tenderloin recipe is the ultimate method for cooking pork tenderloin in the oven, resulting in a perfectly juicy and tender dish every time!
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 the pork tenderloins generously with kosher salt on all sides. Place them in a container, cover, and refrigerate for 12 to 24 hours.
The Day Of:
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or aluminum foil and set it aside.
- In a small bowl, mix together the ancho chile powder, brown sugar, oregano, cumin, garlic, and black pepper. Add 3 tablespoons of grapefruit juice and stir until the mixture forms a paste, similar in consistency to peanut butter. If needed, add more grapefruit juice to adjust the consistency.
- Pat the pork tenderloins dry with paper towels and place them on the prepared baking sheet. Rub the grapefruit mixture evenly over all sides of the pork, using a basting brush to spread it well. Drizzle the olive oil over the top and brush it over the entire surface of the tenderloin.
- Roast the pork in the oven for 25-35 minutes, depending on the size of the tenderloins, or until the internal temperature reaches 140-145°F.
- Remove the pork from the oven and tent with foil. Let it rest for 10 minutes before slicing into thin rounds. Serve hot and enjoy!
