2 large pork tenderloins( 2 to 2/12 pounds each)

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons light brown sugar

2 teaspoons garlic powder

Kosher salt and freshly ground black pepper

Sauce:

1/2 cup honey

1/4 cup apple cider vinegar

3 tablespoons tomato paste

1 chipotle, minced, plus 2 tablespoons adobo sauce(from a can of chipotles in adobo sauce)

1 teaspoon Dijon mustard

1.  Trim silverskin and excess fat from pork; cut each tenderloin on the diagonal into 4 pieces about 2 inches thick.  Turn pieces so that they're lying on a cut side, and using a meat mallet, or a small heavy skillet, lightly pound until pieces are about 1/2 inch thick.

2.  Mix chili powder, cumin, brown sugar, garlic powder, 2 teaspoons salt and 1 teaspoon black pepper.  Rub this mixture all over pork and let sit for at least 15 minutes or refrigerate for up to 2 hours.  Grill over medium heat until a little pink in center, approximately 10 minutes.

3.  Stir together remaining ingredients in a non-reactive saucepan, and heat until well blended.  Spoon over pork or serve on side.

Serves 4 to 6