Grilled Chili-Cumin Pork and Chicken

1. 1

   Combine cumin, chili powder and brown sugar in small bowl.

2. 2

   With the flat side of a knife, mash the garlic and salt together to form a paste.

3. 3

   Arrange pork tenderloins on large sheet wax paper.

4. 4

   Rub half the garlic mixture over pork.

5. 5

   Rub pork with half the cumin mixture.

6. 6

   Transfer pork to large resealable plastic storage bag; seal.

7. 7

   On another sheet of wax paper, repeat process with chicken breasts, remaining garlic and cumin mixtures; place in another storage bag.

8. 8

   (Can be made ahead.

9. 9

   Refrigerate pork and chicken overnight.)

10. 10

    Heat grill; brush generously with oil.

11. 11

    Remove pork from bag and grill 15 to 30 minutes (depending on size of tenderloins), turning every 5 minutes until meat thermometer inserted in center of each tenderloin reaches 155 F.

12. 12

    Transfer to cutting board; cover and keep warm.

13. 13

    Remove chicken from bag.

14. 14

    Grill 4 to 6 minutes per side until cooked through.

15. 15

    Transfer to cutting board.

16. 16

    Cut pork and chicken into 1/4 inch-thick slices.

17. 17

    Arrange slices on large platter; garnish with lime wedges, if desired.

18. 18

    Serve with Orange-Pineapple Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.