This is so delicious!  The tenderloin gets rubbed with a dry spice rub and then you serve it in a vinegary, spicy sauce that gets “mopped up” with a piece of bread.

2 Tbsp packed dark brown sugar

1 Tbsp paprika

1 Tbsp chili powder

1 1/2 tsp cumin

1 tsp salt

1/4 tsp cayenne

pepper to taste

1/3 cup ketchup

1/4 cup cider vinegar

2 Tbsp molasses

2 tsp Worcestershire sauce

2 pork tenderloins (about 1 1/2 pounds)

Spray the grill rack with nonstick spray; prepare grill for indirect heating.

*This is from the Sizzle It Weight Watcher cookbook:

This grilling method is designed for larger pieces of meat that would char before they were cooked through if grilled using the direct method.  In indirect grilling, the food is placed near-not over- the heat, which enables the food to cook slowly and evenly.  It’s ideal for cooking roasts, racks of ribs, briskets, whole chickens, whole turkeys, and other large cuts of meat.

For gas grills, preheat one burner (for grills with 3 or more burners, preheat the two outer burners) to the desired temperature.  Place the food on the grill rack over the unlit burner.  Close the grill lid and grill as directed.

For charcoal grills, mound the hot coals to one side of the grill, and prepare the fire to the desired temperature.  Place a disposable foil drip pan next to the coals on the unheated portion of the grill to catch any drippings.  Place the food on the grill rack over the unheated portions of the grill.  Close the grill lid and grill as directed.

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 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 it reaches 160 degrees, 12-15 minutes longer.  Remove from the grill, cover loosely with foil and let stand 10 minutes before slicing.  Serve with the Mop sauce.

Makes 6 servings.  One serving is 3 ounces of meat with about 2 Tbsp of sauce for 4 points, 210 calories, 5 g fat, and 1 g fiber.

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