Sauce:
2 bacon slices, finely chopped
1 C. chopped onion
1/2 C. prepared yellow mustard
5 T. honey
3 T. ketchup
2 T. cider vinegar
1/4 t. chili powder
1/4 t. ground cumin
Pork:
1 T. light brown sugar
1 T. smoked paprika
2 t. chili powder
1 t. garlic powder
1 t. ground cumin
3/4 t. salt
1/2 t. freshly ground black pepper
1/8 t. ground red pepper
2 (1-lb) pork tenderloins, trimmed
Prepare grill for medium 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 (through cumin) 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 (through red pepper) in a small bowl, stirring well. Rub mixture evenly over pork. Place pork on grill rack. Grill 20 minutes or until a thermometer registers 145 (slightly pink). Let pork stand 10 minutes. Cut pork crosswise into 1/2-in thick slices. Serve with sauce.
8 Servings: Calories 235, Fat 6.5g, Protein 26.2g, Carb 17.6g, Sodium 569mg