| 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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