Spice – Rubbed Pork Tenderloin

Pork Tenderloin is becoming my favorite meat, which is a pretty big deal. Chicken has held the favorite status for much of my life and for whatever reason I didn’t think I cared for pork tenderloin that much. I’m not sure why I had come to that conclusion, but I have definitely changed my mind. The meat is super tender and juicy, it holds the flavor of whatever seasonings you add and it’s just an overall homerun. This particular recipe had a great spice mixture around the pork and a sweet mustard based BBQ sauce. Just writing about it makes me want to make it again tomorrow!! 

Spiced – Rubbed Pork Tenderloin with a Mustard Barbecue Sauce

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For the Sauce:

2 bacon slices, 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


For the Spice Rub:

1 tablespoon light brown sugar

1 tablespoon 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 pepper

2 (1 pound) pork tenderloins, trimmed of fat

Prepare grill to a medium to medium-high heat.

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 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 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 degrees (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2 inch thick slices. Serve with sauce.

Source: www.myrecipes.com