Southwestern Grilled Pork Tenderloin

• 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

1. 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.
2. Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
3. Place the pork on the grill rack. Grill, turning, until an instant-read thermometer inserted in the center registers 160u0b0F 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.

chili powder, sugar, black pepper, salt, onion, garlic, ground cumin, cayenne pepper, lean pork tenderloin, canola oil

Taken from www.epicurious.com/recipes/member/views/southwestern-grilled-pork-tenderloin-50183315 (may not work)