BBQ Pork with Mop Sauce

Wonderfully lean pork filet covered in a deliciously spicy rub and then roasted in the oven just until done, so that it is moist and flavourful, this dish is a real winner. I love the tangy spiciness of the sauce which accompanies it. Any leftovers make a delicious hot sandwich when shredded and heated in any leftover sauce.

2 TBS dark soft brown sugar
1 TBS paprika
1 TBS mild chili powder
1 ½ tsp ground cumin
1 tsp salt
¼ tsp cayenne pepper
Freshly ground black pepper to taste
2 pork tenderloin fillets (1 ½ pounds), trimmed of all visible fat

For the Sauce:
1/3 cup tomato ketchup (70ml)
¼ cup cider vinegar (60ml)
2 TBS molasses
2 tsp Worcestershire sauce

Pre-heat your oven to 230*C/450*F. Line a baking tray with foil and spray it with cooking spray. Set aside.

Combine the brown sugar, paprika, chili powder, cumin, salt, cayenne and pepper in a bowl. Mix well. Rub half of the mixture into and all over the pieces of pork. Let stand for 15 minutes.

At the end of the 15 minutes rub the pork with the remaining spice mixture. Place on the baking tray and bake it in the oven for about 30-35 minutes, until just done. (this all depends on the thickness of your pork. It may take longer or shorter time) The end result will be beautifully moist pork, just pink in the middle, which is perfectly acceptable. ( Any more done than that and it is too dry. Most people overcook their pork) A meat thermometer will register an internal temperature of 71*C/160*F.

Make the sauce while the pork is roasting. Combine the sauce ingredients in a small saucepan and bring to a simmer over medium heat, then turn the heat down to very low and keep it warm while the meat cooks.

Remove the meat from the oven and let it rest for about 10 minutes before cutting into 12 thickesh slices. Serve with the sauce.