Cocoa-Chile-Rubbed Grilled Pork Tenderloin Recipe

• 1 tablespoon chili powder
• 1 tablespoon plus 1 teaspoon Dutch-process or natural unsweetened cocoa powder
• 1 tablespoon plus 1 teaspoon packed dark brown sugar
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 (1- to 1-1/2-pound) pork tenderloins
• 2 tablespoons olive oil

1. Place all of the ingredients in a small bowl and mix to combine; set aside.
2. Trim the pork of any silver skin and pat it dry with paper towels.
3. Using your hands, rub the tenderloins all over with the oil, sprinkle them with all of the spice mixture, and rub until evenly coated.
4. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
5. Heat a gas or charcoal grill to medium (about 350 degrees F to 450 degrees F).
6. If the tenderloins have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling.
7. Place the tenderloins on the grill.
8. Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over and an instant-read thermometer inserted into the thickest part registers 145 degrees F to 150 degrees F, about 20 to 30 minutes.
9. Transfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes.
10. Cut crosswise into 1/2-inch-thick slices and serve.

chili powder, dutch, brown sugar, kosher salt, ground cumin, freshly ground black pepper, ground cinnamon, pork tenderloins, olive oil

Taken from www.chowhound.com/recipes/cocoa-chile-rubbed-grilled-pork-tenderloin-30745 (may not work)