North Carolinians marinate their barbecued meats with a dry spice rub, then serve them baths in a vinegary, spicy sauce that gets "mopped up" with a piece of bread. Though pork is the meat of choice in this recipe, the tasty spice rub also works well on chicken, beef, or even catfish.
2 tablespoons packed dark brown sugar
1 tablespoons paprika
1 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoons salt
1/4 teaspoons cayenne
Freshly ground pepper, to taste
1 1/2 pounds pork tenderloin*
1/3 cup ketchup
1/4 cup cider vinegar
2 Tablespoons molasses
2 teaspoons Worcestershire sauce
Spray the grill rack with nonstick spray; prepare grill for indirect heating. (Grill should be pretty hot, about 500º.)
Mix together brown sugar, paprika, chili powder, cumin, salt, cayenne, and pepper in bowl. Rub half of mixture all over pork and let stand 15 mins.
Combine ketchup, vinegar, molasses and Worcestershire sauce in a bowl and heat in microwave until warm.
Rub pork with remaining spice rub.
Place over indirect heat section of grill; Grill 15 mins. Turn pork and grill until meat registers 150º, about 12 mins. longer.** Remove from grill and cover loosely with foil. Let stand 10 mins. before slicing.
After pork has rested, pour juices into Mop sauce and slice pork thinly.
*1 1/2 pounds pork tenderloin equals 2 small tenderloins or 1 large
**Cooking time will vary depending on whether you have 1 or 2 tenderloins
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