Preparation

• In a small bowl, use your fingers to combine the brown sugar, garlic powder, paprika, smoked paprika, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over the pork tenderloins, and let sit at room temperature while the grill heats.
• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Grill, covered, turning just a few times until a thermometer inserted into the meat registers 140°F, 16 to 20 minutes, depending on the thickness. Brush the barbecue sauce all over the pork and cook, turning once, until just cooked through (145°F), another 2 to 3 minutes. Transfer to a cutting board, and let rest for 5 minutes before slicing and serving with any of the juices collected on the board and more barbecue sauce at the table.