"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Southwestern Grilled Pork Tenderloin Recipe

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This recipe for Southwestern Grilled Pork Tenderloin, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Howell
Added: Wednesday, January 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 whole pork tenderloins (about 1 1/2 lbs total)
5 teaspoons of chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves crushed.

Directions:
Directions:
Mix together chili powder, oregano, cumin and garlic. Then rub over surface of tenderloins. Use a zip lock bag for the tenderloins with the rub and refrigerate 2 to 24 hours. Grill over medium heat, turning occasionally, for 15 to 20 minutes. Insert thermometer and when it reads 155 to 160 degrees, it should be done. Let sit for 10 minutes after removing from grill. Then slice.

 

 

 

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