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Southwestern Grilled Pork Tenderloin
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 tablespoon vegetable oil
In a small bowl, mix all seasonings well. Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155 to 160 degrees. Slice to serve. Makes 4 servings and leftovers.
Thursday, January 18, 2001
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