• 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


  1. 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.


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

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