Tuesday, July 21, 2009

Spice Rubbed Pork Tenderloin with Mustard BBQ sauce

Yet another fab cooking light summer recipe. This is a must make for the summer. My mom and I made this together while I was home over the month of June. The BBQ sauce is so good, I would almost make a double batch and save for other grilling expeditions.

2 bacon slices
1 cup chopped onion
1/2 cup prepared yellow mustard
5 T. honey
3 T. ketchup
2 T. cider vinegar
1/4 tsp. chili powder
1/4 tsp. ground cumin

1 T. light brown sugar
1 T. smoked paprika
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. ground red pepper
2 ( 1 lb.) pork tenderloins, trimmed
Cooing Spray

  1. Prepare grill.
  2. To prepare sauce, cook bacon in a medium sauce an over medium high heat for 4 minutes or until almost crisp. Add onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients to pan, and bring to boil. Reduce heat, and simmer 4 minutes until slightly thick, stirring occasionally.
  3. To prepare pork, combine brown sugar and next 7 ingredients 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 reads 155 degrees, turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2 inch thick slices. Serve with sauce.

THE VERDICT: A winner in the pork tenderloin division. The bacon's savor is key to the sweet tart sauce.