Spice-Rubbed Pork Tenderloin With Mustard Barbecue Sauce

This recipe is from Cooking Light. Prepared it for Memorial Day on the grill and it is definitely worth sharing. It is company worthy yet quick and easy. The leftover Mustard Barbecue Sauce was also really good served with Brats a couple of days later

• Ready In: 45 mins
• Serves: 6

Ingredients

• Sauce

• 2  slices bacon, slices finely chopped
• 1  cup onion, chopped
• 1⁄2 cup 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 pepper
• 1⁄8 teaspoon  ground red pepper (Cayenne)
• 2  pork tenderloin

Directions

1. Prepare sauce by cooking bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 min., stirring frequently. Add mustard and next 5 ingredients to pan, and bring to boil. Reduce heat, simmer for 4 minutes or until slightly thick, stirring occasionally.
2. To prepare pork, combine brown sugar and next 7 ingredients in small bowl, stirring well; rub mixture evenly over pork. Place pork on preheated grill coated with cooking spray. Grill 20 minutes or until done. Cut pork crosswise into 1/2 inch thick slices. Serve with sauce.