1 to 3 T chili powder
1 tsp salt
1/4 tsp ground ginger
1/4 tsp ground thyme
1/4 tsp pepper
2 pork tenderloins (about 1 pound each)
Combine first five ingredients; rub over tenderloin. Cover and refrigerate for 2-4 hours. Grill over hot heat for 15 minutes on each side or until juices run clear and a meat thermometer reads 160 degrees. Yields 8 servings.
I made this recipe as stated and it was good. The only things I do different would be to rub some olive oil on the meat before seasoning it and second would be to grill it on medium to high. For some reason, I kept reading the directions as "high" heat instead of "hot". Knowing full well it was too hot on "high". I turned it down after the first 15 minutes and it was fine!!
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