We decided to try another Weight Watchers recipe tonight for dinner. This pork tenderloin was delicious! The spice rub actually packs too much kick for me, but with the sweet sauce, it was the perfect combination. Pork tenderloin always seems to come out so tender, and this recipe was no exception. One disclaimer about this recipe: We did not cook this on the grill so I can’t say how it would have been had we done that. I seared the tenderloin in my dutch oven and then stuck it in the oven at 375 F until the thermometer registered 160 F.
Barbecue Pork with Mop Sauce
from Weight Watchers New Complete Cookbook
2 tablespoons packed dark brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne
freshly ground pepper, to taste
2 pork tenderloins (1 1/2 pounds), trimmed of all visible fat
1/3 cup ketchup
1/4 cup cider vinegar
2 tablespoons molasses
2 teaspoons worcestershire sauce
Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
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 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. Grille 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 10 minutes before cutting each tenderloin into 12 slices. Serve with the sauce.
Points per serving (4 slices pork with about 2 tablespoons sauce): 4