1 to 3 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground thyme
1/4 teaspoon pepper
2 pork tenderloins (about 1 pound each)
Combine seasonings and rub over tenderloins. Cover and refrigerate 2 to 4 hours.
Grill over hot coals for 15 minutes per side or until juices run clear the the internal temperature reaches 160°.
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