1 pork tenderloin, around 1 lb.
1 Tbsp. olive oil
2 Tbsp. New Mexico red chile powder (hot)
1 tsp chipotle chile powder
1 tsp sugar
1 tsp sea salt
¼ tsp garlic powder
To make the spice rub, combine all of the ingredients together in a jar. Give it a good shake. This will make more rub than you need but it’s a great one to have on hand – sprinkle some on potatoes or onto a piece of salmon before grilling.
Combine the olive oil with 1 tablespoon of the spice mix. Rub onto the tenderloin and place in the refrigerator for one or two hours.
Heat your grill to medium high. Sear the tenderloin on all sides – about 2 minutes per side to get some nice grill marks. Lower the heat (if you’ve got a gas grill) or move to a cooler part of the grill and cook until a thermometer reads 145 degrees. Remove from the heat and let the tenderloin rest for a few minutes before slicing and serving.