Grilled Chili-Cumin Pork & Chicken

Directions

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

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.)

Heat grill; brush generously with oil.

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.

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 and chicken into ¼ inch-thick slices.

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

Serve with Orange-Pineapple Sauce.