Ingredients:
- 3 tablespoons Ancho Chili Powder
- 1 tablespoon Guajillo Chili Powder
- 1 tablespoon Dark Brown Sugar (packed)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Mexican Oregano (crumbled)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 1/2 teaspoons Coarse Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 tablespoons Olive Oil (light)
- 1 to 1.5 lbs Pork Tenderloin (trimmed of silver skin)
- 1 whole Lime (for garnish)
Instructions:
- Combine all the dry rub ingredients (chili powders, sugar, paprika, cumin, oregano, garlic powder, onion powder, salt, and pepper) in a medium bowl and whisk well.
- Pat the pork tenderloin dry and carefully trim off the silver skin. Drizzle the pork evenly with 2 tablespoons of olive oil, rubbing it in.
- Liberally coat the tenderloin on all sides with the Adobo rub mixture, pressing the spices firmly into the meat.
- Place the rubbed pork on a plate, cover loosely, and refrigerate for at least 1 hour (or up to 12 hours). Remove the pork from the fridge 30 minutes before grilling.
- Preheat your grill to medium-high heat (about 400°F / 200°C). Establish a two-zone cooking area: one for direct, high heat (searing) and one for indirect, lower heat (finishing). Clean and oil the grates.
- Place the tenderloin directly over the high heat zone. Sear for 2–3 minutes per side until a deep brown crust has formed on all four sides.
- Move the tenderloin immediately to the indirect heat zone. Close the lid and continue cooking, flipping every 4–5 minutes, until the internal temperature reaches 140–145°F (60–63°C) in the thickest part.
- Remove the pork from the grill and place it on a clean cutting board. Tent loosely with foil and let it rest for a crucial 5–10 minutes before slicing. The temperature will climb to 150–155°F (65–68°C) during this time.
- Slice the rested tenderloin against the grain into 1/2-inch thick medallions. Squeeze fresh lime juice over the sliced pork immediately before serving.