Grilled Pork Tenderloin with a Southwest Twist


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Chili powder, cumin and garlic season these loins.

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  • 2 whole pork tenderloins (1 1/2 lb.)
  • 6 tsp. chili powder
  • 2 tsp. oregano
  • 1 tsp. ground cumin
  • 3 garlic cloves, crushed
  • 1 1/2 Tbs. vegetable oil

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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 15-20 minutes, until thermometer inserted reads 155-160 degrees. Pork is done when there is still a hint of pink in the center. Slice to serve.

Yield: 6 servings

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