In a small bowl, stir together the rub ingredients. Using your hands or a spoon, rub the mixture evenly over the pork. Set aside.

Preheat the oven to 350 or lightly spray the grill rack with vegetable oil spray and preheat the grill on medium-high.

For the mop sauce, heat a small saucepan oven medium-high heat. Pour the oil into the pan and swirl to coat the bottom. Cook the onion for 2 to 3 minutes, or until soft, stirring occasionally. (You may wish to reserve 1/2 cup sauce to use as a dipping sauce for the cooked pork.)

If baking, lightly spray a broiling pan and rack with vegetable oil spray. Put the tenderloins on the rack in the pan. Bake for 30 minutes. Using a pastry brush or basting mop. Baste on all sides. Bake for 10 minutes, then baste again. Bake for 10 to 15 minutes, or until the pork is no longer pink in the center or registers 165 F on a meat thermometer.

If grilling, grill the tenderloins for 10 minutes on each side (40 minutes total) Baste with the mop sauce. Grill for 2 to 3 minutes on each side, or until the pork is no longer pink in the center or registers 165 F on a mea. thermometer.

COOK’S TIP on leftover Meat
If you have any leftover meat, such as part of this pork tenderloin, or if you cook “planned-overs” to use in other meals, you can use them to make French bread sandwiches, top salads with them, toss them with cooked pasta, wrap them in tortillas with grill vegetables, or add them to soup with yolk-free noodles.

GARNISH WITH APPRICOTS, GREEN-LEAF LETTUCE AND RED APPLES.