Ingredients
-
2 tablespoons packed dark brown sugar
-
1 tablespoon paprika
-
1 tablespoon chili powder
-
1 1/2 teaspoons ground cumin
-
1 teaspoon salt
-
1/4 teaspoon cayenne pepper
-
1/3 cup ketchup
-
1/4 cup cider vinegar
-
2 tablespoons molasses
-
2 teaspoons Worcestershire sauce
-
1 1/2 lbs pork tenderloin, trimmed of all visible fat (2)
-
fresh ground pepper, to taste
Instructions
- Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
- To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
- Rub half of the mixture all over the pork and let stand 15 minutes.
- Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
- Rub the pork with the remaining spice rub.
- Place over the indirect heat section of the grill.
- Grill 15 minutes.
- Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
- Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
- Server with the Mop Sauce.