Southwestern Grilled Pork Tenderloin

2 pork tenderloins (about 1 1/2 pounds total)
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil

In a small bowl, mix all seasonings well. 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, until a thermometer inserted in the meat reads 155 to 160 degrees.
Slice to serve.

6 servings