Grilled Chili Pork Tenderloin And Pineapple

Prep Time:10 Mins | Total Time:35 Mins | Makes:6

Discover the magic of rubs with this easily prepared, flavourful pork tenderloin.

2 pork tenderloins (each about 3/4 lb/375 g)

1 pouch (39 g) Old El Paso* Chili Seasoning Mix

1 tsp (5 mL) oregano

1 tbsp (15 mL) vegetable oil

1/4 cup (50 mL) barbecue sauce

1/2 tsp (2 mL) cumin

1 pineapple, peeled and cut into 1/2-inch (1 cm) slices

Heat gas or charcoal grill for indirect heat.
Fold thin end of each pork tenderloin under, so pork tenderloin is an even thickness; secure with toothpicks.
In shallow bowl, mix chili seasoning mix with oregano. Brush pork tenderloin with oil; sprinkle with seasoning. Grill over unheated side of grill and 4 to 5-inches from medium heat for 25 to 30 minutes.
Add pineapple to grill for last 2 to 4 minutes of grilling.
Meanwhile, in a small microwavable bowl, mix barbecue sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Brush over cooked pork tenderloin and pineapple.

Variation: Try with 1 1/2 lbs/750 g chicken breasts or thighs.