blackened pork tenderloin with chow chow sauce

3 TBSP chili powder

1 tsp each, salt, garlic pepper, garlic powder (I like garlic!)

1/4 tsp cayenne pepper

3 TBSP olive oil



Mix all that together to form a paste-like rub. Smear it on 2 1/2 lbs pork tenderloin. (I had 2 small ones).



Preheat grill and cook over med-high heat, rotate often (every 3-5 minutes) until done. Tent with foil and let meat rest for 5-10 minutes. Slice into 1/2" and serve.



Chow-Chow Sauce



1/2 cup prepared yellow mustard

1/4 cup diced onion

3 TBSP honey

3 TBSP sweet pickle relish

2 TBSP cider vinegar

1 TBSP French's worcestershire sauce



Mix all that in small saucepan and simmer 3-4 minutes. Serve with pork slices.