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Ingredients
- 1/4 cup olive oil
- 3/4 cup red wine vinegar
- 4-6 cloves garlic, minced
- 1 tea. oregano
- pinch of cumin
- 1/2 cup Santa Cruz Chili Powder
- 1 1/2 - 2 lb. pork tenderloin, sliced 1" thick
Preparation
Step 1
Combine all the ingredients except pork in a blender, adding chili powder 1-2 tablespoons at a time to obtain a thick paste consistency. Spread over pork, covering all sides, and marinate for 6 hours or overnight in the refrigerator.
Grill the pork over low charcoal fire until thoroughly cooked, approx. 5 minutes on a side.
Serve with rice, beans, and fresh corn tortillas.