Dry-Rubbed Grilled Pork Tenderloin

In a Ziploc bag, combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.

In small bowl, combine honey, barbecue sauce and Dijon mustard.

Preheat grill to 425-450ºF, lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5–6 minutes. Roll the tenderloin over and cook for an additional 4–5 minutes. Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2–3 minutes. Continue cooking until pork tenderloin reaches an internal temperature of 145ºF.

Remove the meat from the grill, plate and cover loosely with an aluminum foil tent. Let rest for 10–15 minutes before slicing.