North Carolina BBQ Pork Tenderloin with Mop Sauce

2 T. packed dark brown sugar
1 T. paprika
1 T. chili powder
1 1/2 t. cumin
1 t. salt
1/4 t. cayenne
freshly ground black pepper to taste
1/3 c. ketchup
1/4 c. cider vinegar
2 T. molasses
2 t. Worcestershire sauce
2 pork tenderloins (1 1/2 lbs)

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

2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, salt, cayenne, and pepper in a bowl. Rub half of the mixture all over the pork and let stand 15 minutes.

3. Meanwhile, to prepare the Mop 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 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees, 12-15 minutes longer. Remove from the grill, cover loosely with foil and let stand 10 minutes before slicing. Serve with Mop Sauce.

Yield: 6 servings

from Best of Weight Watchers Magazine Vol. 1