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Tuesday May 21, 2013
Tuesday May 21, 2013
5 teaspoons chili powder
1½ teaspoons oregano
¾ teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil
1. In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2 to 24 hours.
2. Grill, turning occasionally, for 50 to 55 minutes, until thermometer inserted reads 155-160°F. Pork is done when there is still a hint of pink in the center. Slice to serve.
Recipe Courtesy of the National Pork Producers Council
