Yield: 4 to 6 servings
In small bowl, combine chili powder, garlic powder, oregano and cumin; set aside.
Brush olive oil over surface of tenderloin. Rub spices into oil. Cover and refrigerate tenderloin 2 to 24 hours.
Heat charcoal or gas grill to medium. Grill tenderloin for 18 to 30 minutes, until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing.
Recipe and image used with permission from Smithfield Farmland Corp
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