Ingredients
1 Tbsp chili powder
1 1/2 tsp sugar
1 tsp black pepper, freshly ground
1 tsp table salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp cayenne pepper
1 1/4 pound(s) uncooked lean pork tenderloin, trimmed
1 tsp canola oil
Preparation
To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Squeeze out the air and seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours.
Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
Place the pork on the grill rack. Grill, turning, until an instant-read thermometer inserted in the center registers 160°F for medium, 18 - 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices. Yields about 3 slices per serving.
