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

In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours.

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.

Serves 6.

 

Bring the flavor of the Southwest to your grill. Serve with Grilled Corn on the Cob and Sliced Tomatoes Vinaigrette .

Calories: 151 calories

Protein: 24 grams

Fat: 6 grams

Sodium: 80 milligrams

Cholesterol: 75 milligrams

Saturated Fat: 2 grams

Carbohydrates: 3 grams