Southwestern Grilled Pork Tenderloins
- 2 whole pork tenderloins (about 1 1/2 pounds total)
- 5 teaspoons chili powder
- 1 1/2 teaspoons oregano
- 3/4 teaspoon ground cumin
- 2 garlic cloves, crushed
- Mix together chili powder, oregano, cumin and garlic and rub over surfaces of
tenderloins. Cover and refrigerate for 2 to 24 hours.
- Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes, until
inserted thermometer reads 160 degrees F. Pork is done when there is still a hint
of pink in the center.
- Slice to serve.