Servings – depends on the amount you make.  4 oz = 1 serving

This recipe is fine for all stages of the program.

Ingredients:

• 2 pork tenderloins

For the spice rub

• 2 Tbsp. Splenda
• 1 ½ tsp. paprika
• 1 tsp. chili powder
• ½ tsp. ground cumin
• ½ tsp. Half-salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• ? tsp. cayenne pepper

For the BBQ sauce

• Cooking spray or a spray of olive oil (for cooking the green onion and garlic)
• 2 Tbsp. finely minced green onions
• 1 tsp. minced garlic
• ½ cup sugar reduced ketchup
• 1/2 cup any no sugar added BBQ sauce
• 2 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. Splenda
• 1 ¼ tsp. chili powder
• ½ tsp. ground cumin
• ½ tsp. paprika
• 1 tsp. grated lemon zest

Directions:

1. Mix all spice rub ingredients together and set aside.
2. Using a meat mallet or a rolling pin, pound the pork uniformly into about 1-inch thickness.
3. Using a sharp knife, score the pork in 1-inch intervals so that it looks like ribs – DO NOT CUT THE MEAT ALL THE WAY THROUGH.  Cut about 1/4 – 1/2 inch deep slices.
4. Rub spice mixture onto both sides of meat and into score marks.
5. Cover with plastic wrap and refrigerate overnight for best flavour. (this step is optional, you can use them right away if you don’t have time to prep and do this overnight part)
6. To make the sauce, melt margarine in a small saucepan over medium heat. Add onions and garlic. Cook and stir until onions have softened, about 1 minute.
7. Add all remaining ingredients. Mix well.
8. Simmer, uncovered, over low heat for about 5 minutes, stirring occasionally. Remove from heat and let cool.
9. Preheat gas grill to high heat setting. Grill pork for about 10 minutes on each side. DO NOT BASTE WITH BBQ SAUCE UNTIL THE LAST COUPLE OF MINUTES TO PREVENT THE SAUCE FROM BURNING.  If you have a meat thermometer, pork should be cooked to an internal temperature of 165 degrees and can be a little pink in the middle when done.
10. Remove pork from grill and let rest for one minute, then cut along score marks into individual “ribs.” Serve hot with a side of BBQ sauce.

Serve with a side salad or veggie of your choice.