1 to 3 tbs. chili powder
1 tsp salt
¼ tsp. ground ginger
¼ tsp. ground thyme
¼ tsp. pepper
2 pork tenderloins (about 1 lb. each), split meat in half

Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot coals for 15 minutes per side or until juices run clear or the internal temperature reaches 160.