In a small bowl, mix together the salt, black pepper, cumin, coriander, smoked paprika, cinnamon, allspice, cayenne pepper, minced garlic, and lemon zest.
Rub the tenderloin with olive oil and then coat it evenly with the spice mixture. Let it sit at room temperature for about 30 minutes to allow the flavors to meld.
Preheat your grill to medium-high heat.
Grill the tenderloin for about 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C). Adjust the grilling time based on your preferred level of doneness.
Once done, remove the tenderloin from the grill and let it rest for 10 minutes before slicing.
Sides of your choice.
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Sixto Carreon
Sixto Carreon is a lifestyle chef and cookbook author based in Singapore. He shares simple, healthy, and flavorful recipes inspired by global traditions. Sixto’s goal is to make home cooking easy, enjoyable, and full of heart.
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