Sweet and Spicy Pork Tenderloin

1 T hot Mexican style chili powder
1 1/2 t. garlic powder
1 t. dried oregano
1/4 t. cinnamon
2 -{3/4lb} pork tenderloins, trimmed
3/4 c. orange juice
1/4 c. packed brown sugar
1 small onion, grated or chopped finely
2 T. Worcestershire sauce
2 t. yellow mustard

Mix the first 4 spices together in a small bowl. Place 1 tenderloin on cutting board, holding the knife parallel to the board, cut the tenderloin lengthwise three quarters of the way through and open up like a book. Place pork, cut side down, between 2 pieces wax paper and pound to 1/2 inch thickness. Repeat with other tenderloin. Transfer pork to large bowl; rub all sides with spice mixture. Cover and refrigerate for at least 2 hours or up to 24 hours. Meanwhile make glaze: whisk oj, brown sugar, onion, Worecestershire, and mustard in a medium sauce pan until well blended; bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture is thick and reduced to about 2/3 cup about 15 mins. Let cool completely.
Preheat the grill to high. Spray both sides of each tenderloin with olive oil cooking spray. Place pork on grill rack and grill until well browned, about 3 mins. Turn pork, brush with 1/4 c. glaze. Turn pork again, brushing frequently with remaining glaze, until an instant read thermometer inserted into side of each tenderloin registers 155 degrees, 2 to 3 mins. Transfer pork to cutting board; cover loosely with foil and let stand 5 mins. Cut each tenderloin into 9 slices.
Serving size 3 slices. Per serving: 202 cal. 6 g fat. 16 carbs. 1 g fiber. 23 g protein. 5 points plus