Southwestern Grilled Pork Tenderloin

Serves 4
Prep Time: 3 minutes, Cooking Time: 25 minutes, Marinating time: at least 1 hour

1 Tbsp chili powder
1 1/2 tsp sugar
1 tsp black pepper, freshly ground
1 tsp table salt
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp ground cumin Seed
1/8 tsp cayenne pepper
1 1/4 pound(s) lean pork tenderloin, trimmed
1 tsp canola oil

1. To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours.

2. Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high. Place the pork on the grill rack. Grill, turning once, 18 to 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices.

Served with couscous and salad

Results: A super easy rub to make and it was very tasty. Henry said is was good, but too spicy (yet he ate all of it) and even Chris thought it was too spicy. I thought it was perfect, but next time, I'll cut the spices down by half to keep the tender men in my life happy.