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Spice-Rubbed Pork Tenderloin with Mustard Barbecue Sauce

Photo: Oxmoor House
Yield 8 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)
Bacon's savor is key to this sweet-tart sauce, which would pair equally well with chicken.

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

Nutrition 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

How to Make It

  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.