Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.
Marinate: 10 Min.

+ 2 pork tenderloins (12 to 16 oz. ea.) all surface moisture removed
+ kosher salt
+ fresh corn tortillas
+ 8 sprigs cilantro
+ favorite salsa
+ 2 ripe avocados, sliced

Rub:
+ 1 Tbsp. New Mexican (or any other) chili powder
+ 1 Tbsp. chipotle chili powder (or 1 additional Tbsp. New Mexican chili powder)
+ 1/2 Tbsp. smoky paprika
+ 1 tsp. freshly ground black pepper
+ 1/2 Tbsp. white pepper
+ 1 Tbsp. granulated sugar

1. In a med.-sized bowl, combine chili powders, paprika, peppers and sugar. For a spicier dish, generously sprinkle meat with rub mixture. For a milder dish, sparingly sprinkle the meat with the rub. Lightly pat rub into the meat. Cover with waxed paper or plastic wrap and let sit at room temperature for 10 min. Season with salt just before cooking.
2. Place meat on the cooking grate over med-high heat. Sear the meat on both sides, 2 to 3 min. per side. After searing, turn off a burner to set up grill for indirect cooking and move the tenderloins to indirect heat. Cook for 20-27 more min. or until an instant-read meat thermometer inserted into the middle of the pork registers 145°F. Remove from grill.
3. Let meat rest for 5 to 10 min. after taking it off the grill. Slice tenderloin into 1/2 in.-thick slices and serve with warm corn tortillas, cilantro, salsa and sliced avocados.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Calories: 460;   Total Fat: 19g;   Saturated Fat: 5g;   Cholesterol: 105mg;   Total Carbs: 36g;   Fiber: 10g;   Protein: 39g;   Sodium: 681mg;