Peppery pork roast is weeknight dinner dressed up for guests — and it cooks in almost no time. Two tenderloins get rubbed with a warm chili-paprika-cumin-ginger spice mix, then grilled to tender perfection in about 30 minutes. Simple seasonings, big flavor, zero fuss.
Peppery Pork Roast
This Peppery Pork Roast cooks in almost no time, making it a quick and delicious weeknight dinner. Simple seasonings like chili powder, paprika, cumin, ginger, thyme, and black pepper add a bit of a bite and a whole lot of flavor to this pork without overpowering it! Enjoy this hearty meat alongside a medley of root veggies and a fresh green salad.
Serves 6
2 tablespoons (30 ml) chili powder
2 tablespoons (30 ml) paprika
1 tablespoon (15 ml) ground cumin
1 teaspoon (5 ml) ground ginger
11⁄2 teaspoons (10 ml) dried thyme
1 teaspoon black pepper
2 pounds (907 g) pork tenderloin (2 [1-pound] roasts)
- In a small bowl, mix together chili powder, paprika, cumin, ginger, thyme, and black pepper. Rub spice mix onto the pork. Place meat in a baking dish, cover, and refrigerate for 2–3 hours.
- Preheat the grill to medium heat. Cook for 30 minutes, or to desired tenderness, turning to cook evenly.
Pro Tips
- Rub the spice mix on and refrigerate 2–3 hours before grilling — that rest is what turns a coating into real flavor.
- Grill over medium heat and turn the tenderloins regularly so the spice crust toasts evenly without burning.
- Pork tenderloin dries out fast, so pull it as soon as it reaches your desired tenderness and let it rest before slicing.
- Slice against the grain into medallions for the most tender bite, and serve with root veggies and a fresh green salad.
Frequently Asked Questions
Can I cook this pork roast in the oven?
Yes — roast at 400°F until the center reaches 145°F, then rest 10 minutes. The spice rub works exactly the same way.
How spicy is the rub?
It's peppery and warming rather than scorching — the chili powder and black pepper give bite while the ginger and thyme keep it balanced.
How long do leftovers keep?
Up to 3 days in the fridge. Slice it cold over salads, or warm it gently — leftover medallions reheat quickly without drying out.
Can I double the spice rub?
It makes enough for two 1-pound tenderloins. If your roasts are larger, scale up proportionally so every surface gets coated.
Recipe Card
Ingredients
Method
- In a small bowl, mix together chili powder, paprika, cumin, ginger, thyme, and black pepper. Rub spice mix onto the pork.
- Place meat in a baking dish, cover, and refrigerate for 2–3 hours.
- Preheat the grill to medium heat.
- Cook for 30 minutes, or to desired tenderness, turning to cook evenly.
