Southwestern Grilled Pork Tenderloin

  • Yield 6 servings

Bring the flavor of the Southwest to your grill. Serve with grilled corn on the cob and sliced tomatoes.


2 -- 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 to 24 hours. 
  2. Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until internal temperature on a thermometer reads 145F. Let tenderloin stand 5 minutes before slicing. Slice to serve. 



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