Sunday, June 3, 2012

Spicy Pork Tenderloin

1 to 3 TB chili powder (I use about 2)

1 tsp salt

¼ tsp ground ginger

¼ tsp ground thyme

¼ tsp pepper

2 pork tenderloins, about 1 pound each (I get mine from Trader Joe’s)


Combine the first 5 ingredients.  Rub over tenderloins.  Cover and refrigerate for 2-4 hours.  Grill over hot heat for 15 minutes per side or until juices run clear and a meat thermometer reads 160 degrees.  Make sure you turn often to prevent the outside from burning. 

This is really good. 

Feingold Stage 2

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