2 whole pork tenderloins, about 1 1/2 lbs.
2 garlic cloves, crushed
1 Tbsp. vegetable oil
5 tsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
Place tenderloins in a resealable plastic bag.
In a bowl, combine remaining ingredients and pour into the bag. Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
Heat grill to medium heat and oil the grates. Roast tenderloin for 20–30 minutes or until internal temperature reaches 160°F.
Remove tenderloins from the grill and set on a platter to rest for 8 to 10 minutes before slicing.