Make this flavorful grilled pork tenderloin seasoned with homemade Mexican adobo seasoning for a tasty weeknight dinner!
Mexican Adobo Grilled Pork Tenderloin
Lean pork tenderloin, rubbed with homemade Mexican adobo seasoning is perfect for the summer. Grilled (or broiled) this is a great tasting, smoky, tender piece of meat. Perfect with Cilantro Lime Rice to make it a meal.
Pork tenderloin is the leanest cut of pork, in fact it’s just as lean as a skinless chicken breast, and it doesn’t take long to cook, which makes it perfect for busy weeknights. If you’re tired of making the same ‘ole thing for dinner, this is the answer (and bonus, it’s totally man-friendly).
This recipe is from the cookbook Simple Food, Big Flavor, (affil link) by Aarón Sánchez (you may know him as one of the judges on Chopped). Yesterday I made a batch of Aaron’s Adobo just to make this pork dish. I also used this adobo seasoning on grilled pork chops and chicken breast, so flavorful!
What to serve with Adobo Pork
I was really in the mood for some Cilantro Lime Rice, and I thought it was the perfect compliment. Finish with lime wedges to squeeze over the pork – delish! Avocado, Refried Beans or Fiesta Bean Salad would also be fabulous on the side.
Variations
- If you don’t want to make the dry rub from scratch, you can certainly buy a pre-mixed seasoning and use that instead.
- If you want to make this in the air fryer, cook it 400F 20 minutes similar to my air fryer bacon wrapped pork tenderloin recipe.
- To bake it in the oven, bake 425F until an instant read thermometer inserted into the center reads 145 F. Let the pork rest about 5 minutes before slicing.
Mexican Adobo Rubbed Grilled Pork Tenderloin
Ingredients
- 18 oz pork tenderloin
- 3 tbsp Aaron's Adobo
- 1 tsp olive oil
- kosher salt, to taste
Instructions
- Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
- Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
- Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes, turning a few times.
- Let the pork rest about 5 minutes before slicing into 8 slices.
