This simple mixture of oregano, garlic, chili powder and cumin will give your pork a spicy Southwest flavor. Give it ample time to marinate — the longer, the better!
Southwestern Grilled Pork Tenderloin
- Total Fat20 g
- Cholesterol140 mg
- Sodium123 mg
- Total Carbohydrate1 g
- Protein43 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 , about 1 1/2 lb. total
5 teaspoon chili powder
1-1/2 teaspoon oregano
3/4 teaspoon ground cumin
2 clove garlic, crushed
1 tablespoon vegetable oil
- Mix seasonings and vegetable oil together in small bowl. Rub mixture over all surfaces of tenderloins. Place in large resealable plastic bag. Refrigerate tenderloins 2 to 24 hours.
- Preheat grill to medium-hot. Grill tenderloins, turning occasionally, 15 to 20 minutes or until done (internal temp 155° F).
- To serve, slice tenderloins into medallions.