3 tablespoons cumin

3 tablespoons chili powder

3 tablespoons firmly packed brown sugar

1 tablespoon minced garlic

1 tablespoon salt

4 pounds pork tenderloin

8 boneless skinless chicken breast halves

lime wedges -- for garnish orange-pineapple sauce -- see recipe

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

2. With the flat side of a knife, mash the garlic and salt together to form a paste. Arrange pork tenderloins on large sheet wax paper. Rub half the garlic mixture over pork. Rub pork with half the cumin mixture. Transfer pork to la rge resealable plastic storage bag; seal. On another sheet of wax paper, repea t process with chicken breasts, remaining garlic and cumin mixtures; place in a nother storage bag. (Can be made ahead. Refrigerate pork and chicken overnigh t.)

3. Heat grill; brush generously with oil. Remove pork from bag and grill 15 t o 30 minutes (depending on size of tenderloins), turning every 5 minutes until meat thermometer inserted in center of each tenderloin reaches 155oF. Transfer to cutting board; cover and keep warm. Remove chicken from bag. Grill 4 to 6 minutes per side until cooked through. Transfer to cutting board. Cut pork an d chicken into 1/4-inch-thick slices. Arrange slices on large platter; garnish with lime wedges, if desired. Serve with Orange-Pineapple Sauce. Makes 8 to

10 servings.

Moist, tender slices of pork and succulent chicken are rubbed before grilling w ith a spicy blend of cumin, chili powder and brown sugar.

Prep time: 15 minutes Grilling time: 23 to 42 minutes Degree of difficulty: eas y Low-fat

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

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