Southwestern Grilled Pork Tenderloin

I love living near wine country!
In Washington you can head out to Woodinville, to visit winery's and do some tastings. Okay, so almost all of the vineyards are in Eastern Washington, the tasting rooms are plentiful in Woodinville.  We belong to a lot of the wine clubs, some fancy and some with everyday selections.

Kestrel is one of those wineries... however, they have both fancy and every day choices.  We keep thinking we'll drop our membership, but then we stop in and have a tasting.  We both agree that they are the most friendly and comfortable places to sip and try new wines!  Another perk?  They have two other tasting rooms in the Eastern part of the state, Leavenworth and Prosser.  

This last weekend, we stopped on a Sunday just to see if we had anything to pick up (wink, wink) and to our complete happiness we had two pick ups to take home!  Yay!  
One was a two bottle pack of their 2011 Winemaker's Select co-ferment Syrah.  Inside the bag, was a recipe they shared as perfect to pair with their wine.  

Yup, you guessed it.  It was this one.  Knowing I had two thawed pork tenderloins to use, I made this.  I only changed up the recipe a little, adding salt & pepper to the marinade/paste.

(I forgot to photograph the garlic, but I did use it)

Serves 6
Ingredients

2 pork tenderloin (about 1 1/2 to 2 lbs), any silverskin/membranes removed
5 tsp chili powder
1 1/2 tsp oregano
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
1 Tbsp olive oil

 In a small bow, mix all the ingredients (except the pork) well into a thick, dark paste.  Rub mixture over all the surfaces of the tenderloins.

 I dabbed the mixture all over the pork and then put them in a bag and "Massaged" them all over- - keeping my hands clean.  Refrigerate and let sit for 2-24 hours.  I did it for about 6 hours, and I thought it was great.

Grill over medium fire, or a smoker at 250 degrees, for about 20-25 minutes.  The internal temperature should reach 145 degrees F.  Remove and cover with foil, letting it rest for 5 minutes before slicing.

Serve with grilled corn on the cob, or a Southwestern Edamame Salad

Here's what it looked like after taking off the grill.