• 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