El Paso Pork Tenderloin
1 1/2 pounds pork tenderloins
5 teaspoons chili powder
1 teaspoon Tabasco sauce
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
3/4 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon olive
In large mixing bowl, mix together the chili powder, Tabasco sauce, oregano, rosemary, thyme, cumin, garlic and olive oil.
Rub the mixture over all surfaces of the pork tenderloin. Cover the mixing bowl and refrigerate for about 2 hours.
Preheat grill to medium heat.
Remove the pork tenderloin and place on the preheated grill grid and grill, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155 to 160F.
Pork is done when there is still a hint of pink in the center. Remove from grill and slice to serve.
4 servings.
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