Southwestern Grilled Pork Tenderloin
2 whole pork tenderloins (1-1/2 to 2 pounds)
5 teaspoons chili powder
1-1/2 teaspoon oregano
3/4 teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil
In a small bowl, combine seasonings; mix well. Rub mixture over all surface of meat. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals, turning occasionally, for 16 to 21 minutes, until thermometer inserted reads 155 degrees F to 160 degrees F. Pork is done when there is still a slight hint of pink. Slice to serve.