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.
Appears in these categories: 4th of July Pork Recipes, Beef and Lamb and Pork Dinner Recipes, Diabetic Recipe Archive, Father's Day Barbecue Recipes, Father's Day Recipes, Holiday and Special Occasions, Independence Day, Main Course Recipes, National Pork Board, Pork Recipes for Fathers Day, Regional and Ethnic Cuisine, Southwestern Recipes, Summer Cookouts, Trusted Brands
