1 to 3 TB chili powder (I use about 2)
1 tsp salt
¼ tsp ground ginger
¼ tsp ground thyme
¼ tsp pepper
2 pork tenderloins, about 1 pound each (I get mine
from Trader Joe’s)
Combine the first 5 ingredients. Rub over tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot heat for 15 minutes per side
or until juices run clear and a meat thermometer reads 160 degrees. Make sure you turn often to prevent the
outside from burning.
This is really good.
Feingold Stage 2
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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