Sweet and Spicy Pork Tenderloin

By Golfwidow7

Ingredients

• 1 Tbsp. hot Mexican-style chili powder
• 1 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp cinnamon
• 2 (3/4-lb) pork tenderloins, trimmed
• 3/4 cup orange juice
• 1/4 cup packed brown sugar
• 1 small onion, grated
• 2 Tbsp worcestershire sauce
• 2 tsp yellow mustard

Details

Servings 6
Preparation time 25mins
Cooking time 50mins
Adapted from keyingredient.com

Preparation

Step 1

Mix chili powder, garlic powder, oregano, and cinnamon in a cup.

Place 1 tenderloin on cutting board. Holding a sharp knife parallel to board, cut tenderloin lengthwise three quarters of the way through and open up like a book. Place pork, cut side down, between 2 pieces of wax paper and pound to 1/2 inch thickness. Repeat with remaining tenderloin.

Transfer pork to large bowl; rub all sides with spice mixture. Cover and refrigerate at least 2 hours or up to 24 hours.

Meanwhile, make glaze: Whisk orange juice, brown sugar, onion, Worcestershire, and mustard in medium saucepan until blended; bring to boil. Reduce heat and simmer, stirring occasionally, until mixture is thick and reduced to about 2/3 cup, about 15 min. Let cook completely.

Preheat grill to high or prepare hot fire.

Spray both sides of each tenderloin with nonstick spray. Place pork on grill rack and grill until well browned, about 3-4 minutes. Turn pork, brush with 1/4 cup glaze, and grill until well browned, about 3 minutes. Turn prok again and grill, brushing frequently with remaining glaze, until instant-read thermometer inserted into side of each tenderloin registers 155 F, 2-3 minutes. Transfer pork to cutting board; cover loosely with foil and let stand 5 minutes (internal temperature will increase to 160 F. Cut wach tenderloin into 9 slices.