6
30

Ingredients

  • 2 pork tenderloin (1 1/2 pounds total)
  • 5 teaspoons chili powder
  • 1 1/2 teaspoons oregano
  • 3/4 teaspoon ground cumin
  • 2 cloves garlic (crushed)
  • 1 tablespoon vegetable oil

Directions

  1. In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours.
  2. Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until internal temperature on a thermometer reads 145 degrees F. Let tenderloin stand 5 minutes before slicing. Slice to serve.
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