Sweet & Spicy Pork Tenderloin

Notes- Very spicy, but in a secondary type of way.  Like you'll take a bite, think "Oh it's not bad" but then it hits you.  We served fish sticks for the kids but if you wanted to leave some meat not marinated with rub, the finishing glaze would be yummy alone.
From: Weight Watcher's Magazine August 2010 edition

Sweet and Spicy Pork Tenderloin
Serves: 6

Ingredients:
1 Tbsp Mexican-Style Chili Powder We used about 3/4 Tbsp Chili powder with 1/4 tsp Chipotle Chili Powder)
1 1/2 tsp garlic powder
1 tsp dried oregano
1/4 tsp cinnamon
2 (3/4 lb) pork tenderloins
3/4 cup orange juice
1/4 cup packed brown sugar
1 tsp onion powder
2 Tbsp Worchestershire sauce
2 tsp yellow mustard

Directions:
1. Mix chili powder, garlic powder, oregano and cinnamon in a cup.
2. Place 1 tenderloin on a cutting board. Holding a sharp knife, cut tenderloin lengthwise three quarters of the way through and open up like a book. Place pork, cut side down between 2 pieces of wax paper and pound to 1/2 inch thickness.  Repeat with remaining tenderloin.
3. Transfer to a large bowl & rub all sides with spice mixture. Cover and refridgerate at least 2 hours or up to 24.
4. Meanwhile, make glaze.  Whisk orange juice, brown sugar onion powder, Worchestershire and mustard in a small sauce pan until blended over medium heat.  Bring to a boil,  Reduce  heat and simmer, stirring occassionally until mixture reduces to about 2/3 cup.  Let cool completely.
**All prep above could be done the night before & kept in fridge**
5. Preheat grill to high.
6. Spray both sides of tenderloin with non stick spray. Place on grill and grill until well browned (3-4 minutes).  Turn and brush ith glaze.  Grill until well browned (another 3-4 minutes).  Turn again and brush with glaze, repeating until thermometers inserted on either side read 155 degrees F.  Transfer to cutting board.  Cover loosely with foil and let sit 5 minutes before cutting. 
7. Cut each tenderloin in to 9 slices each.

NI (per 3 slice serving): 202 cals, 2 g fat, 48 mg chol, 145 mg sodium,16 g carbs, 1 g fiber, 23 g protein, 34 mg calcium

I'm serving this with grilled basil corn!