Dry Rub Sweet Barbecue Pork Tenderloin

• Gluten free

• Meat

  • 1 1/4 lb Pork tenderloin

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Honey
  • 2/3 cup Kansas city style barbecue sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 1 1/2 tsp Paprika
  • 1 Rub

• Nuts & Seeds

  • 1 tbsp Cumin

Found on smalltownwoman.com

Description

Ingredients

• 1 1/4 -1 1/2 lb pork tenderloin trimmed
• Rub
• 1 1/2 teaspoon paprika
• 1 tablespoons brown sugar
• 1 tablespoons cumin
• 1 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon honey
• 2/3 cup Kansas City style barbecue sauce
• 2 teaspoons Dijon mustard

Directions

• In Ziploc bag combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.
• In small bowl combine honey, barbecue sauce and Dijon mustard.
• Preheat grill. Cover and cook for 12 to 18 minutes depending on preference, turning and basting with barbecue sauce every 4 minutes, until the tenderloin reaches an internal temperature of at least 140 degrees F. Remove from grill, cover loosely with foil and allow to rest 10 minutes before slicing.