Bacon's savor is key to this sweet-tart sauce, which would pair equally well with chicken.
2 bacon slices, finely chopped
1 cup chopped onion
1/2 cup prepared yellow mustard
5 tablespoons honey
3 tablespoons ketchup
2 tablespoons cider vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 tablespoon light brown sugar
1 tablespoon smoked paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 (1-pound) pork tenderloins, trimmed
How to Make It
To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients (through 1/4 teaspoon ground cumin) to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.
To prepare pork, combine brown sugar and next 7 ingredients (through red pepper) in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with sauce.
Just made this for a BBQ with some friends and it was definitely a hit. I took the advice of some other reviewers and only used about 1/3 of a cup of mustard. It would definitely have been overpowering had I used more. A definite keeper in my recipe book!
The pork was fantastic. I cut the mustard in the sauce to 1/3 cup and added an extra tablespoon of honey. Since it was thunderstorming, I baked it covered for 40 min and uncovered for another 15 at 350. It was juicy, and we had no leftovers. I also used chicken thighs, but the rub overpowered them a bit.
Very, very good. I served it with a simple mixed green and toasted pine nut salad with lemon vinaigrette, and CL's spicy sweet potato wedges. I cooked the pork for 3 minutes (flipping each minute) over the coals, on a med-hi grill (3-5 second hand count) and then finished on the cool side for 15 minutes, with the grill covered, flipping once. For the sauce, cook closer to medium, lest you burn the finely chopped bacon and it's frond, and have ALL the ingredients lined up, measured out, and ready to go before starting it. My only slight issue is that the sauce is tangier than I expected; I was expecting something more like honey mustard. That said, when dabbed on the slices of tenderloin, it works wonderfully with the spice rub on the pork.