Southwestern Grilled Pork Tenderloin
- 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.