Ingredients

• 2 pork tenderloins (1 1/2 pounds total)
• 5 tsp. chili powder
• 1 1/2 tsp. oregano
• 3/4 tsp. ground cumin
• 2 cloves garlic (crushed)
• 1 Tbsp. vegetable oil

Instructions

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.