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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


  1. Mix together chili powder, oregano, cumin and garlic and rub over surfaces of tenderloins. Cover and refrigerate for 2 to 24 hours.
  2. 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.
  3. Slice to serve.

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