| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork | 8 | Servings | |
INGREDIENTS
| 1 | tb | Chili powder (up to 3) |
| 1 | ts | Salt |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground thyme |
| 1/4 | ts | Pepper |
| 2 | Pork tenderloins (about 1 pound EACH) |
INSTRUCTIONS
Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot coals for 15 minutes per side or until juices run clear or the internal temperature reaches 160F. YIELD: 8 servings Recipe by: Diana Steger Posted to EAT-L Digest 09 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar 10, 1997
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