Prep Time: 1 hour | Cook Time: 20 minutes
- 1 2-lb pork tenderloin
- 3 Tbsp ancho chili powder
- 2 Tbsp paprika
- 2 Tbsp oregano
- 1 Tbsp salt
- 1 Tbsp ground black pepper
- 1 tsp mustard powder
Prepare pork tenderloin by cutting off any silverskin. In a small bowl combine the chili powder, paprika, oregano, salt, pepper, and mustard powder. Rub on pork and let sit for 1 hour in the fridge.
Meanwhile heat your grill to medium-high and oil grill. Place pork tenderloin on grill and cover and cook, turning frequently, until done, about 12-15 minutes. Remove from grill and slice.
Grill the pork until it reaches an internal temperature of 140ºF.
You can let the rub sit for up to 4 hours.
Serve this Pork Tenderloin with Roasted Brussels Sprouts and Bacon for a complete meal.