2 whole pork tenderloins
(about 1 1/2 lbs. total)
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves -- crushed
1 tablespoon vegetable oil
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In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155-160 degrees F. Pork is done when there is still a hint of pink in the center. Slice to serve.
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