Barbecued Pork Tenderloin

Prepare hot grill.

Trim fat from pork. Butterfly meat so it will cook more quickly. Slice meat almost in half lengthwise; open like a book.

Combine tomato paste, vinegar, brown sugar, Worcestershire sauce, mustard, garlic and hot pepper sauce. Remove 2 tablespoons sauce and brush onto pork, reserving the remaining sauce.

Cook pork for 5 minutes. Turn; cook 5 minutes more. A thick tenderloin will take another 5 minutes; meat is done when it registers 160 degrees F on a meat thermometer.

While pork cooks, warm the reserved sauce. Slice pork at an angle and spoon sauce over top.