Ingredients
- 2 whole pork tenderloins (1-1/2 pounds total)
- 5 teaspoons chili powder
- 1-1/2 teaspoons oregano
- 3/4 teaspoon ground cumin
- 2 garlic cloves, crushed
- 1 tablespoon 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 meat thermometer inserted reads 155-160 degrees F. Slice to serve.
Notes:
Bring the flavor of the Southwest to your grill.
Recipe Yield: Serves 6.
Nutritional Information Per Serving:
Calories: 170
Fat: 7 grams
Sodium: 80 milligrams
Cholesterol: 75 milligrams
Protein: 24 grams
Carbohydrates: 3 grams
Diabetic Exchanges
3 Medium-Fat Meat
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
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