Southwestern Grilled Pork Tenderloin

Cumin is a popular spice in the southern part of India and here it’s teamed with classic southwestern spices to create a full-bodied aromatic rub for this tasty tenderloin. Kabob it for a quick grilling with your favorite vegetables or cook and serve it sliced.

Serves: 6
Cook Time: 20 Minutes

Ingredients

• 2 Smithfield whole Pork Tenderloins about 1 1/2 pounds total
• 5 t. chili powder
• 1 1/2 t. oregano
• 3/4 t. ground cumin
• 2 garlic cloves crushed
• 1 T. vegetable oil

Steps

In small bowl mix all seasonings and vegetable oil together. Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals turning occasionally for 15 to 20 minutes. Pork is done when there is still a hint of pink in the center. Slice to serve.

Serving Suggestions

Serve with grilled vegetables and seasoned potato wedges.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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Comments (2) Post Your Comment

noexczes
Perfect for a Kabob with green and red bell peppers!

Terra
This was so easy and really delicious. I only had time to let it sit for 2 hours and it was still terrific.

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