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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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50 comments on “Mexican Adobo Rubbed Grilled Pork Tenderloin”

  1. Avatar photo

    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?)…

  2. 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.


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


  4. Avatar photo

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

  5. 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! 🙂

  6. 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?

  7. Avatar photo

    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.

  8. 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.

  9. Avatar photo
    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…

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