El Paso Pork Tenderloin
1 1/2 pounds
5 teaspoons chili powder
teaspoon Tabasco sauce
1 teaspoon oregano
1 teaspoon thyme
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.