SOUTHWESTERN GRILLED PORK TENDERLOIN
Pork tenderloin makes an elegant entree for a small dinner party but also can be roasted or grilled whole for a quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sauteed.
Pork tenderloin has a mild flavor, so it’s best when prepared with an added spice rub, marinade, stuffing or flavorful sauce. To keep the tenderloin juicy, cook to an internal temperature of 145/160.
- pork tenderloins, (1 1/2 pounds total)
- 5 tsp
- chili powder
- 1 1/2 tsp
- 3/4 tsp
- ground cumin
- 2 clove
- garlic, crushed
- 1 Tbsp
- vegetable oil
Rub mixture over all surfaces of the tenderloins.
Cover and refrigerate 2-24 hours.
Let tenderloin stand 5 minutes before slicing.
Slice to serve.