I made this with tick sliced boneless pork chops, but Pork tenderloins would be perfect.
The recipe is for a rub that you leave on the pork for 30 mins to an hour before grilling.
1/4C Brown Sugar
1T Chili Powder
1tsp. Celery Seed
1/2tsp. Kosher Salt
rub both sides of the chop or tenderloin and let sit. Then on medium heat grill until done.
I served this with fresh stewed granny smith apples that had been stewed with brown sugar, cinnamon, raisins (regular or golden). And mashed potatos with cream, garlic, parmasan and sour cream mixed in.
Try it out, you won't be sorry. You might want to add a little extra Chili powder or maybe a little red pepper to spice it up and add some fire.