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