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 155C8F. 
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
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