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

Cooking 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 degrees F. Let tenderloin stand 5 minutes before slicing. Slice to serve.

Serving Suggestions
Bring the flavor of the Southwest to your grill.
Serve with grilled corn on the cob and Sliced Tomatoes Vinaigrette .