Since discovering that I have Type 2 diabetes almost a year ago, my eating style has changed drastically. No more skillet meals. No more pasta. Simply put, diabetics are carb-intolerant and I eat very few carbs each day — and those that I do are slow-acting.
That means that I eat far more “plain” meats, cheese and eggs. But when I say “plain” meats, what I really mean is that they aren’t mixed with other ingredients, not that they don’t have tons of flavor!
This Spicy Grilled Pork Tenderloin is naturally very low carb, easy to make and absolutely delicious. Add in the fact that it keeps heat out of the boat or kitchen by grilling and lets the cook be part of the pre-dinner socializing, and it’s a real winner.
My low carb way of eating is even more restrictive than a keto diet, so this recipe is also good for those doing keto. Plus it’s gluten-free and dairy-free.
The only somewhat unusual ingredient is ground jalapeno. You can find it in the spice aisle in many Mexican groceries, in some general supermarkets, and on Amazon:
However, if you can’t find it, you can substitute additional cayenne pepper. It’s still a great rub!
Spicy Grilled Pork Tenderloin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground jalapeno
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 10 ounces pork tenderloin
- Combine all spices in a small bowl.
- Lay tenderloin on waxed paper or aluminum foil. Sprinkle with half the spice mixture and rub in. Roll tenderloin over and rub with remaining spice mixture. Fold wax paper (or foil) completely around tenderloin and refrigerate for a minimum of 2 hours.
- Remove from wax paper and grill over medium heat with lid closed. Turn over every 5 minutes for a total of 30 minutes, or until thermometer inserted into the center reads 145 degrees F. Let stand 3 minutes before slicing and serving.
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