Spice-Rubbed Pork Tenderloin with Mustard Barbecue Sauce

Photo: Oxmoor House
Bacon's savor is key to this sweet-tart sauce, which would pair equally well with chicken.

Yield:

8 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 235
Caloriesfromfat 25 %
Fat 6.5 g
Satfat 2.1 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 26.2 g
Carbohydrate 17.6 g
Fiber 1.3 g
Cholesterol 77 mg
Iron 1.8 mg
Sodium 569 mg
Calcium 26 mg

Ingredients

Sauce:
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
Pork:
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
Cooking spray

Preparation

1. Prepare grill.

2. 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.

3. 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.

Note:

David Bonom,

June 2008