The perfect preparation for pork tenderloin, marinated overnight and cooked in a snap.
2 whole pork tenderloins (about 1 1/2 lb. total) 5 tsp. chili powder 1 1/2 tsp. oregano 3/4 tsp. ground cumin 2 garlic cloves, crushed 1 Tbs. vegetable oil
In small bowl, mix all seasonings well. Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2-24 hours. Grill over medium-hot coals, turning occasionally, for 16-21 minutes, until thermometer inserted reads 155-160 degrees F. Pork is done when there is still a hint of pink in the center. Slice to serve.Servings: 6