INGREDIENTS:

• 2 Pork Tenderloins

• 5 Tsp. Chili Powder

• 1 1/2 Tsp. Oregano

• 3/4 Tsp. Ground Cumin

• 2 Cloves Garlic, Crushed

• 1 Tbsp Vegetable Oil

DIRECTIONS:

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.