Grilled Pork Tenderloin with a Southwest Twist

2 (1 1/2 lb) Pork tenderloins
6 Teaspoons chili powder
2 Teaspoons oregano
1 Teaspoon ground cumin
3 Garlic cloves, crushed
1 1/2 Tablespoons vegetable oil

In a small bowl, mix all seasonings well. Rub mixture over all surfaces of tenderloin. Cover and refrigerate for 2 to 24 hours.
Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155�F to 160�F.
Pork is done when there is still a hint of pink in the center. Slice to serve.