Sauce:
2                     bacon slices — finely chopped
1                cup  chopped onion
1/2           cup  prepared yellow mustard
5        tablespoons  honey
3        tablespoons  ketchup
2        tablespoons  cider vinegar
1/4      teaspoon  chili powder
1/4      teaspoon  ground cumin
Pork:
1         tablespoon  light brown sugar
1         tablespoon  smoked paprika
2          teaspoons  chili powder
1           teaspoon  garlic powder
1           teaspoon  ground cumin
3/4      teaspoon  salt
1/2      teaspoon  freshly ground black pepper
1/8      teaspoon  ground red pepper
2                     pork tenderloins — (1-pound) trimmed
Cooking spray

Prepare grill.

To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients (through 1/4 teaspoon ground cumin) to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.

To prepare pork, combine brown sugar and next 7 ingredients (through red pepper) in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with sauce.

Source:
“Cooking Light, June 2008”
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Per Serving (excluding unknown items): 72 Calories; 1g Fat (11.7% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 301mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.

Pork Ham Sausage and other Pig Parts