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Grilled Chili-Cumin Pork Tenderloin

serves 2-4

Pork tenderloin is great on the grill.  Just be sure to tie in the ends so they don't dry out before the thicker center is cooked. Letting it sit for several minutes before cutting keeps the juices where you want them: in your tenderloin. 


vegetable oil (for the grill)
1 pork tenderloin (about 1 pound)
2 teaspoons chili powder
1 tablespoon ground cumin


prep: 20 minutes
total: 50 minutes


grill (gas or charcoal)
grill brush
small bowl
kitchen twine
digital instant-read meat thermometer


1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.

2. Fold the thin end of the pork over so the pork is an even thickness from end to end.  Tie the ends in one or two places with the twine. Season it on both sides with the chili powder, ground cumin and a sprinkling of salt and pepper.

3. Put the pork directly on the high-heat side of the grill and leave it alone for a couple of minutes so that it gets dark brown grill marks. (Exactly how long will depend on the heat of your grill.) Turn and do the same on all sides of the tenderloin.

4. Move the tenderloin to the low-heat side and close the grill. Take the tenderloin off the grill when it reaches 140F. Be sure to check the temperature early and often so that the pork doesn't overcook.

5. When it's done, take the tenderloin off the grill and cover it loosely with aluminum foil for 5 minutes or so.

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