Spice Rubbed Pork Tenderloin with Sweet-Spicy Chutney BBQ Sauce

BBQ Sauce:
2 T. unsalted butter
1 cup chopped onion
2 cloves garlic, minced
1-12 oz. bottle Homemade brand chili sauce
1 jar Charter Oak Mango Chutney
1/3 cup cider vinegar
2 T. Worcestershire sauce
2 T. Dijon mustard sauce
1/2 tsp. hot sauce

Pork:
2 to 3 pork tenderloins
2 T. paprika
2 T. brown sugar
2 tsp. chili powder
1 tsp. salt
1/2 tsp. garlic granules
1/2 tsp. ground ginger
1/2 tsp. freshly ground pepper
3 T. vegetable oil

1. For sauce, melt butter in a medium saucepan over medium heat. Add onion and cook until golden, about 5 minutes. Add garlic ands stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat to medium low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Set aside or refrigerate for up to 3 days.

2. For pork, trim all fat and silverskin from tenderloins. Combine the paprika, brown sugar, chili powder, salt, garlic, ginger and pepper in a small bowl. Rub all over the pork. Brush the outside with oil and grill (or bake at 400 degrees) for 20 to 30 minutes, turning every 5 minutes on the grill. Brush with some of the BBQ sauce for the last several minutes of cooking.

3. Let pork rest 8 minutes before slicing on a diagonal into 1/2 inch thick slices. Rewarm BBQ sauce and drizzle some over the pork slices to serve. Serve remaining sauce on the side.