Spice-Rubbed Pork Tenderloin with Mustard Barbeque Sauce

Sometimes I just don't have it in me to think up something new and delicious, so I turn to my resources. Again it was Cooking Light with this pork recipe that was calling my name.
For the BBQ sauce:
Cook 2 slices of finely chopped bacon in a skillet until almost crisp. Add 1 c chopped onion and cook 4 more minutes, stirring occasionally. Add 1/2 c yellow mustard, 5 T honey, 3 T ketchup, 2 T cider vinegar, 1/4 t chili powder, and 1/4 t cumin. Bring to a boil, reduce heat, and simmer until slightly thick, stirring occasionally.

For the Pork:
Combine 1 T light brown sugar, 1 T paprika, 2 t chili powder, 1 t garlic powder, 1 t cumin, 3/4 t salt, 1/2 t black pepper, and 1/8 t ground red pepper in a small bowl. Rub mixture evenly over two 1 lb. pork tenderloins (Costco sells them at a great price). Place the pork on a hot grill coated with cooking spray. Grill 2o minutes or until thermometer reaches 155 degrees turning once. Let is stand 10 minutes. Cut pork crosswise into 1/2-inch thick slices. Serve with sauce. This serves 6-8. Enjoy.

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