Ingredients
- tablespoons chili powder
- teaspoon salt
- /4 teaspoon ground ginger
- /4 teaspoon dried thyme
- /4 teaspoon ground black pepper
- (1 pound) pork tenderloins
Instructions
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Step 1
I whisk together the chili powder, salt, ginger, thyme, and pepper in a small bowl. Then I pat the tenderloins dry and massage the spice blend all over them. The meat goes into a baking dish, covered, and into the refrigerator for at least 2 hours—this infusion step is worth the wait. When ready to cook, preheat the grill to medium heat. Brush the grates lightly with oil to prevent sticking, and place the pork directly over the heat. Let it cook, turning every 7–8 minutes, until the internal temperature reaches 145°F, about 30 minutes total. Transfer to a cutting board and let it rest for 10 minutes before slicing. That short rest keeps the juices from spilling out. Slice against the grain and serve while still warm.
Chef's Tip
Letting the pork rest off the grill for a full 10 minutes makes a real difference in tenderness. If I’m short on time, I sometimes increase the chili powder by half a teaspoon for an even bolder bark.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep it moist, or slice cold over a salad.
Variation Tips
Pair with a creamy avocado salad or roasted asparagus drizzled with olive oil. For extra fat, serve with a compound butter melting over each slice.