Ingredients
2 tablespoons brown sugar3/4 teaspoon salt3/4 teaspoon dried thyme1/4 teaspoon onion powder1/4 teaspoon garlic powder1/4 teaspoon ground mustard1/4 teaspoon ground cumin1/4 teaspoon dried oregano1/4 teaspoon ground allspice1/4 teaspoon pepper1 pork tenderloin (1 pound)SAUCE:1/2 cup cola1 tablespoon brown sugar1/4 teaspoon ground cinnamon1/4 teaspoon chili powder
Preparation
In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight.
In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside.
Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.
