This pork tenderloin recipe gets its zip from an easy-to-make dry rub that's applied to the meat before grilling. The modified barbecue sauce is just the right consistency for dipping. (For a milder version, omit the hot sauce.)
In a small bowl, combine the sugar, chili powder, salt, mustard powder, and thyme. Rub the mixture on the tenderloins, coating all sides. Shake off any loose spices. Place the meat in a baking dish. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Meanwhile, make the barbecue sauce. In a medium saucepan, mix all sauce ingredients and bring to a simmer. Cook over medium-low, stirring occasionally, for 10 minutes. Remove from the heat.
Set the meat on a hot grill, searing it on all sides (about a minute each side). Then move the meat from the direct flame and close the grill. Cook until a meat thermometer inserted diagonally into the center of each tenderloin registers 160 F (about 20 to 30 minutes). Remove the meat from the grill. Cover it with aluminum foil and let it stand for 10 minutes. Slice and serve with the sauce on the side. Serves 6 to 8.