1. Spray the grill rack with non-stick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne, and pepper in a bowl. Rub half of the mixture all over the pork and let stand in 15 minutes.
3. Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
4. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill for 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 F, 12-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand for 10 minutes before cutting each tenderloin into 12 slices. Serve with sauce.
I have made this in the crockpot.....it turned out amazing!
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 58 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 109.4mg||34 %|
|Sodium 271.5mg||9 %|
|Potassium 895.5mg||24 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 16.2g|
|Protein 35.4g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 272
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