3 tablespoons chili powder
2 tablespoons coarse salt
1 tablespoon black pepper
1 tablespoon packed brown sugar
1 tablespoon garlic powder
2 teaspoons cayenne pepper
2 teaspoons dry mustard
2 teaspoons ground sage
2 (1-lb.) pork tenderloins
1 cup orange juice
1/4 cup pure maple syrup
1/4 cup finely chopped onion
1/2 teaspoon Worcestershire sauce
1. Combine all rub ingredients in small jar.
2. Place each tenderloin on cutting board; make a long cut in center running the length of the meat, stopping about 1/4 inch from edge. Spread open; gently flatten with heel of your hand. Sprinkle each side with 1 to 2 tablespoons of the rub to coat well. (Pork can be made to this point 1 day ahead. Cover and refrigerate.)
3. Place all glaze ingredients in small saucepan; boil 20 minutes or until mixture is reduced to thickened syrup (you should have about 1/2 cup). Reserve 2 tablespoons of the glaze for brushing over pork during grilling.
4. Heat grill. Grill pork, covered, over medium-high heat or coals 4 to 6 minutes or until internal temperature reaches 145°F. to 150°F., turning once. Brush with reserved glaze; grill 2 minutes or until glaze begins to bubble and color, turning once. Remove pork; brush with remaining glaze. Cover loosely with foil; let stand 10 minutes.
PER SERVING: 265 calories, 6.5 g total fat (2 g saturated fat), 34.5 g protein, 16 g carbohydrate, 95 mg cholesterol, 655 mg sodium, 1 g fiber