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Mexican Adobo Rubbed Grilled Pork Tenderloin

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Make this flavorful grilled pork tenderloin seasoned with homemade Mexican adobo seasoning for a tasty weeknight dinner!

Mexican Adobo Rubbed Grilled Pork Tenderloin
Mexican Adobo Grilled Pork Tenderloin

Lean pork tenderloin, rubbed with homemade Mexican adobo seasoning is perfect for the summer. Grilled (or broiled) this is a great tasting, smoky, tender piece of meat. Perfect with Cilantro Lime Rice to make it a meal.

Grilled Pork Tenderloin with cilantro lime rice

Pork tenderloin is the leanest cut of pork, in fact it’s just as lean as a skinless chicken breast, and it doesn’t take long to cook, which makes it perfect for busy weeknights. If you’re tired of making the same ‘ole thing for dinner, this is the answer (and bonus, it’s totally man-friendly).

This recipe is from the cookbook Simple Food, Big Flavor, (affil link) by Aarón Sánchez (you may know him as one of the judges on Chopped). Yesterday I made a batch of Aaron’s Adobo just to make this pork dish. I also used this adobo seasoning on grilled pork chops and chicken breast, so flavorful!

What to serve with Adobo Pork

I was really in the mood for some Cilantro Lime Rice, and I thought it was the perfect compliment. Finish with lime wedges to squeeze over the pork – delish! Avocado, Refried Beans or Fiesta Bean Salad would also be fabulous on the side.


  • If you don’t want to make the dry rub from scratch, you can certainly buy a pre-mixed seasoning and use that instead.
  • If you want to make this in the air fryer, cook it 400F 20 minutes similar to my air fryer bacon wrapped pork tenderloin recipe.
  • To bake it in the oven, bake 425F until an instant read thermometer inserted into the center reads 145 F. Let the pork rest about 5 minutes before slicing.
adobo seasoning on pork tenderlonMexican Adobo Pork Tenderloin with rice on a platter

Mexican Adobo Rubbed Grilled Pork Tenderloin

5 from 5 votes
A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.
Course: Dinner
Cuisine: Mexican
Mexican Adobo Rubbed Grilled Pork Tenderloin
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Yield: 4 servings
Serving Size: 2 slices


  • 18 oz pork tenderloin
  • 3 tbsp Aaron's Adobo
  • 1 tsp olive oil
  • kosher salt, to taste


  • Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
  • Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
  • Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes, turning a few times.
  • Let the pork rest about 5 minutes before slicing into 8 slices.

Last Step:

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Serving: 2 slices, Calories: 182 kcal, Carbohydrates: 3 g, Protein: 27.5 g, Fat: 6.5 g, Cholesterol: 81 mg, Sodium: 66 mg, Fiber: 1.5 g


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52 comments on “Mexican Adobo Rubbed Grilled Pork Tenderloin”

  1. FABULOUS!! I made this tonight for hubby and me.  We both thought it was excellent. Used a premade adobo seasoning. Did in the air fryer.  Made the cilantro lime rice and my own corn and black bean “salsa” – 1 can of black beans rinsed and drained and 1 bag of frozen corn micro’d about 30 seconds less than time low end. Mix both and add your favorite jarred salsa! Way to go Skinnytaste – this one was knocked out of the park! 

    1. What temp did you set the air fryer to, and Joe long did you cook it? I would love to try this in the air fryer!

      1. In the recipe ot says 400° for 20-22 minutes until the internal temp is 145° let rest for 5 minutes.

  2. This is a definite keeper! Just made it tonight and everyone loved it! Take the time to make Aaron’s Adobo. We made it and then did a taste test with a store bought brand. There is no comparison! Store bought was so salty and Aaron’s was SO good! We played ours on the cilantro lime rice like the recipe shows. It was beautiful and delicious! 

  3. Y’all, trust me when I tell you NOT to use Goya Adobo in place of Aaron’s Adobo linked above. Goya is basically a salt bomb with a little bit of garlic and turmeric thrown in. Aaron’s Adobo is a mix of like 10 different spices and chilies. If you dump 3 tbsp of Goya Adobo on your little 18 oz. pork tenderloin, you’re going to regret it. And, perhaps have a heart attack from all the salt. 

  4. Avatar photo

    I am making this tonight as part of the meal plan. I bought all the ingredients on the shopping list but now I see there are ingredients for the dry rub for the Mexican Adobo Grilled pork tenderloin that were not on the list.
    What can I use instead? I do not want to have to go shopping again.

  5. The flavor was amazing! I’m not usually a pork lover but this was so good and I can’t wait to eat the leftovers. The adobo seasoning was perfect and with cilantro lime rice and grilled corn on the cob, it was delicious. 

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    Mary Lou Skeens

    All I can say is WOW! This was absolutely delicious. I grilled this pork and some corn to go along with this. During the week, I like to keep meals simple and this was so good and easy!

  7. This is wonderful . I baked it in the oven on a foil lined broiler tray for about 40 minutes at 375 and checked it with a thermometer periodically to be sure I wasn’t over doing it. Wanted it around 145 degrees. We loved it.. Had Penzey adobo seasoning. It was rubbed with the spice and then actually didn’t get cooked till the second day. Another favorite. (I think all your recipes are) They all work beautifully.

  8. Question: If I have a bigger pork tenderloin than 18 oz, and plan to cook the whole thing and have leftovers, how much of the cooked pork tenderloin = 1 serving?  I know raw and cooked weight are different .  Thanks!

  9. This came out INCREDIBLE! It is going to rank pretty high on my list of great recipes I have gotten off of here. The pork was so tender and so delicious. It was a hit with my family! I served it with the fiesta bean salad (I added a little feta).

  10. Can GOYA Adobo seasoning be used? I'm sure it won't be as deliecious using Aaron's recipe, but I'm just trying to avoid an extra shopping trip 🙂

    1. I actually just bought GOYA Adobo seasoning specifically for this recipe. I plan on cooking it tonight so I'll get back on here and let you know how it turned out, if you haven't already made it! 🙂


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        Liz Stickels

        I know you tried this recipe more than 3 years ago……but I have the same question. How did it turn out using GOYA Adobo seasoning? Hoping to make this tm night.

  11. I made this tonight for Cinco de Mayo and the family loved it! Served it with fiesta bean salad. Thanks once again for another great recipe!

  12. Gina- this was absolutely delicious! I didn't have all of the ingredients to make Aaron's adobo, so I waxed eloquent a bit… was great under the broiler on a rainy Sunday! 🙂 My favorite Skinny Taste recipe yet!

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    That looks like a very nice pork rub. I may have most of the ingredients already. Thanks for sharing.

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    Kristina Abbatiello

    I am making your Sesame Chicken right now and I just had to let you know I LOVE what you do with this blog. I started WW in January, I've lost 45 pounds and 99% of my dinner recipes have come from this site! My husband is a professional Chef and he has loved every meal I have made for him. I just wanted you to know how much I appreciate all your hard work!

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    Rocky Mountain Woman

    I have a friend who would just love this. I'm making it this weekend and inviting him over!!

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    Ah–I've never made my own adobo before. Looks awesome and relatively easy. I feel like it could go on lots of proteins (including a sturdy fish, like swordfish or mahi mahi?)…

  17. Hi Gina,
    I once met Aaron Sanchez when I went to a barbecue workshop and he was just plain adorable! You're on a roll with the pork recipes.


  18. OMG .. I love Aarón Sánchez! He's like my Brad Pitt of the food network world <3


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    I'm Filipino and I love Adobo! 🙂 I haven't tried the Mexican version! Willl definitely try this! Thanks!!! 🙂

  20. Good cow, this looks fantastic. I cook almost exclusively from recipes on here. My husband and I love it and I can't wait to try this one out! 🙂

  21. This looks amazing and I love Áaron! I don't eat pork, but do you think this would work well on a grilled whole chicken?

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    This looks so yummy! We had family in town and over did it a bit so now it's back to meat and veggies. You are definitely making the switch back tastier.

  23. I have only baked a pork tenderloin… you can broil it?! On high? Do I turn it and where in the oven should it be… I would have though it would dry it out and burned the outside!

    1. Avatar photo
      Skinnytaste Gina

      Yes, I put it in the center, it's just like grilling it. I did keep an eye on it and turned it often. If you don't trust that, bake it on 450°. As long as you use a thermometer to check that it's done, you will be fine.

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    Heather of Kitchen Concoctions

    I love that this recipe has less than 5 ingredients after you make the adobo which can be made way in advance! Makes dinner a breeze!

    1. Avatar photo
      Skinnytaste Gina

      If you wish, follow this recipe for baking time…

  25. Looks delicious!! I've only tried chicken adobo but pork sounds awesome 🙂