Summer is the perfect time to fire up the grill for this deliciously spicy Tex Mex Grilled Pork Tenderloin. Cool it off and serve it over tomato corn salsa of grilled corn, tomatoes, avocado & cilantro. Dinner never tasted so good!
Why you'll love this Mexican pork tenderloin recipe
This recipe skips the marinade and goes straight for a homemade spice rub so there's no long wait time! Just mix, rub, rest, and grill.
Quick Cooking: Just 20 minutes on the grill makes this meat tender, juicy, smoky & flavorful!
Tex-Mex flavor: What could be better than warm spices, a touch of sweetness, and a little heat from chili powder and black pepper.
Fresh salsa: This fresh tomato salsa is super easy to make with grilled corn, avocado, jalapeños, and cilantro. Every bite is juicy, spicy, and totally fresh.
Easy clean up: The whole meal is cooked on the grill, which keeps the kitchen cool and adds an irresistible smoky flavor.
Make ahead option: Prep the rub and salsa in advance, then it's 20 minutes to dinner.
Ingredients
This dish packs in big flavor with simple, wholesome ingredients. You'll need a few pantry staples for the rub and fresh summer produce for the salsa.
For the pork tenderloin:
- Cumin, paprika, and chili powder - Add earthy, smoky heat to the rub.
- Light brown sugar - Balances the spices with a touch of sweetness and helps caramelize the outside of the pork.
- Salt, garlic powder, onion powder, and black pepper - The base of flavor that makes the rub pop.
- Olive oil - Helps the rub stick to the pork and keeps it juicy on the grill.
- Pork tenderloins - Tender, lean, and perfect for the grill.
For the tomato corn salsa:
- Corn on the cob - Grilled for a smoky-sweet flavor and perfect texture.
- Olive oil - Lightly coats the corn so it browns beautifully on the grill.
- Grape tomatoes (red and yellow) - Sweet, juicy, and colorful.
- Avocado - Adds creamy richness to balance the spice.
- Green onions - Mild onion flavor with a little crunch.
- Fresh cilantro - Brings that classic salsa freshness.
- Jalapeño peppers - Adds a bit of heat (use more or less to taste).
- Salt - Just enough to bring all the flavors together.
How to make this recipe
This dish comes together in two parts: the pork tenderloin and the salsa. Here's how to make each one:
For the Pork Tenderloin:
- Pour olive oil over the pork tenderloins. Rub to coat all sides.
- Mix all the spices for the Tex Mex rub in a bowl. Sprinkle the pork tenderloins with the rub, using your fingers to massage it into each one.
- Allow to sit at room temperature for 30 minutes.
To grill corn:
Heat the grill to about 350-450 degrees, what they call a medium heat.
- Husk corn and lightly coat with olive oil. Place on grill close the cover and cook for 15 minutes, turning occasionally until corn is browned and tender.
- Remove and let it cool slightly. Holding the corn by one end, use a sharp knife and cut the kernels from the cob.
For the corn salsa:
- While pork is marinating and the corn roasting, prepare the tomato corn salsa. Gather all the fresh ingredients and chop. Add the corn after it has cooled slightly.
- Mix together in a large bowl. Place in the refrigerator until ready to use.
To finish:
- Add the pork tenderloin to the preheated grill and cook for a total of 15-20 minutes, turning every 5 minutes.
To serve, slice the grilled pork tenderloin and place it on top of the tomato corn salsa. It's a colorful presentation perfect for casual backyard barbecues and delicious enough for company.
Recipe variations to give it your own twist
Spice Rub Shortcut - Use your favorite store-bought Tex Mex or Mexican taco seasoning mix if you're in a rush.
Salsa Swaps - Try mango salsa, peach salsa, pineapple salsa, strawberry avocado salsa, peach cherry salsa, or even salsa verde for a new twist.
No Grill? No Problem! - You can roast the pork in the oven or make air fryer pork tenderloin. Just adjust the cooking time based on the method and thickness of the tenderloin.
Recipe tips for success
Letting the pork rest after rubbing the spices on gives time for the flavors to soak in and helps the seasoning stick better.
Use a meat thermometer to check for doneness. An internal temp of 145°F is the sweet spot for juicy, perfectly cooked pork.
Grill the corn before starting the pork so it has time to cool before you handle it and make the salsa.
If your jalapeños are extra spicy, remove the seeds and ribs to tone it down, or add more if you love the heat!
Make sure to slice the pork across the grain to keep it tender and easy to chew.
What to serve with Tex-Mex pork
This pork and salsa combo is a meal on its own, but you can round it out with a few easy sides:
- Soft tortillas or warm flour tortillas for wrapping it all up taco-style
- Guacamole or avocado slices
- Black beans, refried beans, or Charro beans
- Cilantro lime rice, Spanish rice, or Spanish quinoa.
- Homemade tortilla chips and queso, because why not?
How to store, freeze, and reheat leftovers
Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or reheat it gently in the microwave or oven to keep it from drying out.
To freeze the pork, let it cool completely, then wrap it tightly in foil or plastic wrap and place it in a freezer-safe bag or container. It'll keep for up to 3 months. Thaw overnight in the fridge before reheating.
The tomato corn salsa is best fresh but can be stored in the fridge for up to 2 days. The avocado may brown slightly, so if you're planning ahead, add it just before serving.
More grilling recipes that are sure to please
Grilled Lamb Chops with Rosemary and fresh basil for a wonderful summertime meal.
Grilled Pineapple Pork Chops made with pineapple, coconut, lime juice, and dark rum marinade.
Grilled Chicken with Avocado Salsa for a healthy Tex-Mex dinner to wow your family and friends.
Korean BBQ Pork Kabobs with veggies and bulgogi flavors.
Mexican Grilled Corn with Parmesan Chili Butter
Find more easy recipes for grilling and pork dinner recipes here on 2CM.
Tex Mex Pork Tenderloin with Tomato Corn Salsa
Ingredients
Rub
- 2 teaspoons cumin
- 2 teaspoons light brown sugar
- 1 ½ teaspoons paprika
- 1 ½ teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 pork tenderloins, trimmed ( about 1 lb. each)
Salsa
- 2 ears corn on the cob, husked
- Olive oil
- 2 cups red & yellow grape tomatoes, halved
- 1 avocado, diced
- 2 green onions, sliced thin
- 2 Tablespoons fresh cilantro, chopped
- 2 jalapeno peppers chopped fine
- ½ teaspoon salt
Instructions
- Prepare the rub by mixing all spice ingredients together.
- Lightly coat the tenderloins with olive oil then spread rub evenly over them. Pat into pork. Let rest at room temperature for at least 30 minutes.
- Heat grill to about 350-450 degrees, what they call a medium heat.
- Husk corn and lightly coat with olive oil.
- Place on grill with cover closed and cook for 15 minutes, turning occasionally until corn is browned and tender. Remove and let cool slightly.
- Once pork has rested 30 minutes, place tenderloins on the grill over direct heat with cover closed. Cook for a total of 15-20 minutes, turning every 5 minutes. The pork should reach an internal temperature of 145 degrees.
- Remove pork from heat and let rest 5 minutes.
- While pork is cooking, prepare salsa by mixing all ingredients together. When corn is cool enough to handle, cut kernels off cobs and add to salsa. Stir.
- Cut pork crosswise into ½-inch slices and serve on top of corn salsa or on the side.
Notes
Nutrition
This post has been updated with more helpful information. The original was published on February 25, 2015.
Karen says
This was so delicious. Most of the time I'm brining or marinating my pork tenderloin. I was looking for something easy and this was it! So flavorful with the chipotle chili spice in there. Not hot, just lots of flavor. I'd make this again!!!
Linda Warren says
Yay! I am so happy you enjoyed it! It's one of my favorite ways to fix a pork tenderloin and it always comes out delicious.
Joseph A Barra says
I treble this recipe, grill 6 loins, any leftovers (rare) and two full (hidden loins, whole) I refrigerate and then next day I roast at 375 for 30 minutes in about an inch of beef broth makes for amazing carnitas the next night!
Linda Warren says
That sounds absolutely delicious! I'll be right over for dinner! lol
Liz says
This is such a perfect recipe for summer! My dad loves this kind of thing and it's easy enough to make!
Chuck says
Whenever I make something so delicious, I like to quote the famous chef Emeril Lagasse when he said.... You know?....... Sometimes I even surprise myself.