Grilled Chili-Cumin Pork And Chicken Recipe

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 large resealable plastic storage bag; seal. On another sheet of wax paper, repeat process with chicken breasts, remaining garlic and cumin mixtures; place in another storage bag. (Can be made ahead. Refrigerate pork and chicken overnight.)

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 155F. 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 with a spicy blend of cumin, chili powder and brown sugar.