This is an easy one that we did tonight. It was quick and yummy, as you know- two of my favorite things in a recipe! The recipe is from the May 13-15,2011 USA Weekend Magazine.
Chili-rubbed Grilled Pork Tenderloin
In a small bowl, combine:
- 2 tsp ancho chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- two pinches of cayenne pepper
Rub the spice mixture all over
- 2 pork tenderloins (each about 1 pound, so around 2 pounds of meat)
Allow the pork tenderloins to come to room temperature
Place the pork on a preheated grill.
Turn the meat once or twice while cooking until a meat thermometer inserted in to the thickest part reads 155 degrees (probably around 15-20 minutes)
Remove from the heat and let rest for 5 minutes before slicing and serving.