Ingredients
1 to 3 tablespoon chili powder1 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon ground thyme1/4 teaspoon pepper2 pork tenderloins (about 1 pound each)
Preparation
Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours.
Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.
