Pork Recipes

2 whole pork tenderloins (1&1/2 lbs total)
5 teaspoons chili powder
1&1/2 teaspoons oregano
3/4 teaspoons ground cumin
2 crushed garlic cloves, OR 1&1/2 teaspoons garlic powder

Mix together dry rub ingredients (chili powder, cumin, oregano,
garlic) and rub thoroughly into surfaces of tenderloins. Wrap or cover
tightly and refrigerate 2-24 hours. Grill over medium-hot coals, turning
occasionally, for 15-20 minutes or until done (meat thermometer inserted in
center reads 155-160 degrees F). This is a very lean cut, so DO NOT
OVERCOOK or your product will be TOO DRY; pork is done when there is just
a hint of pink in the center. Slice to serve.

1 lb. pork tenderloin, cut into 3/4 inch cubes
salt, pepper and garlic powder to taste
fresh mushrooms, cherry tomatoes, and sliced sweet peppers

1/3 cup of your favorite BBQ sauce
4 Tbsp. lemon juice
3 Tbsp. melted butter

Thread tenderloin cubes onto skewers (if you are using bamboo skewers, be
sure to soak in water at least 30 minutes before grilling to prevent
burning!). Stir together sauce ingredients. Place kabobs over
medium-hot coals 10-12 minutes. Turn then every 3-4 minutes or so to
brown evenly, and brush frequently with sauce.