2 whole pork tenderloins, about 1 1/2 pounds
2 garlic cloves, crushed
1 tablespoon vegetable oil
5 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
Mix all ingredients, except pork, in a small mixing bowl. Coat tenderloins with mixture. Cover and refrigerate 2 to 24 hours. Follow grill instructions to place tenderloins securely on spit. Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is between 155 to 160 degrees F. Let meat rest 8-10 minutes before slicing.
You may cook these directly on a grill if you don't have a rotisserie.