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Stir all spices in cup until evenly mixed. Evenly rub onto tenderloins. Place in flat dish, cover and refrigerate 1 to 8 hours.
Melt butter in small saucepan; add onion and sauté over medium-low heat 2 minutes. Add remaining sauce ingredients; bring to a boil, reduce heat and simmer 10 minutes.
Makes 1 cup.
Heat oven to 375 F. Heat 2 tablespoons oil in a large ovenproof skillet; add pork and brown well on one side, 3 to 4 minutes, turn and repeat. Pour half of sauce over top of tenderloins. Insert meat thermometer in thickest part of tenderloin; transfer skillet to oven and roast about 15 minutes, pour half cup water onto bottom of skillet, and return to oven. Roast 15 to 20 minutes more until thermometer registers 140 F. for medium (light pink center) or to desired doneness.
Transfer pork to cutting board, let rest 10 minutes and slice. Add set aside barbecue sauce to skillet juices, stirring, bring to a boil. Transfer meat to platter and serve with barbecue sauce.
Note: This delicious lean meat is great served medium with a slight pink center. The temperature will rise to a safe 145-150 F. while resting.
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