Anonymous Fri Oct 07 11:38:12 2005

1 1-1/2-pound pork tenderloin

Chile Barbecue Sauce

CHILE BARBECUE SAUCE

1-1/2 cups tomato puree

3/4 cup finely chopped onions (about

1-1/2 medium)

1/4 cup molasses

2 tablespoons red wine vinegar or

cider vinegar

2 tablespoons finely chopped pickled

hot chiles

1 tablespoon tomato paste

1 tablespoon Dijon mustard

2 cloves garlic, finely chopped

Prepare Chile Barbecue Sauce. Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes. Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl. Cover and refrigerate at least 4 hours but no longer than 24 hours. Cover ands refrigerate remaining sauce.

Set oven control to broil. Thread pork on six 10-inch skewers.* Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn. Brush with 1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink. Serve with remaining sauce over steamed cabbage if desired. 6 servings

* If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.

CHILE BARBECUE SAUCE

Heat all ingredients to boiling over medium heat; reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally.