Ingredients

2 pork tenderloins (1 1/2 pounds total)
5 tsp. chili powder
1 1/2 tsp. oregano
3/4 tsp. ground cumin
2 cloves garlic (crushed)
1 Tbsp. 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 internal temperature on a thermometer reads 145 degrees F. Let tenderloin stand 5 minutes before slicing. Slice to serve.