Grilled Pork Tenderloin

2 (1 lb.) pork tenderloins
2 tsp. olive oil
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
1 tsp. salt
1 tsp. black pepper

Trim fat from pork. Rub pork with olive oil. In small bowl combine chili powder, cumin, oregano, black pepper and salt. Rub mixture all over pork until well coated. Let stand at room temperature for 30 minutes or cover and refrigerate up to two hours. For charcoal grill arrange medium hot coals around a drip pan. Place pork on greased grill rack over pan. Cover; grill 30-35 minutes or until slightly pink in center (155°). For gas grill preheat grill; reduce heat to medium. Adjust for indirect cooking. Place pork on greased rack on unheated side of grill. Cover; grill as above. Remove pork from grill; tent with foil and let rest 15 minutes. To serve, cut pork into very thin slices and place on platter. Top with your favorite fruity salsa. Makes six servings. (TIP: If freezing meat before cooking, add rub to pork before placing in freezer bag. When thawed, pork is seasoned and ready to cook.)