Southwestern Grilled Pork Tenderloin
Bring the flavor of the Southwest to your grill. A simple spice rub transforms succulent tenderloins into a terrific taste sensation.
2 whole pork tenderloins
5 teaspoons chili powder
1 1/2 teaspoons crushed dried oregano
3/4 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon vegetable oil
- In small bowl, mix together seasonings and vegetable oil together. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2 to 24 hours.
- Preheat grill. Lightly oil grill rack. Place pork over medium-hot coals, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155 to 160°F (approximately 70°C). Let rest for 10 minutes before slicing.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.