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1 pound pork tenderloin -- up to -1/2

Chile Barbecue Sauce 1 1/2 cups tomato puree

3/4 cup finely chopped onions -- (about 1-1/2 medium)

1/4 cup molasses

2 tablespoons red wine vinegar or cider vinegar

2 tablespoons finely chopped pickled hot chiles

1 tablespoon tomato paste

1 tablespoon Dijon mustard

2 cloves garlic -- finely chopped

Prepare Chile Barbecue Sauce. Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes. Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl. Cover and refrigerate at least 4 hours but no longer than 24 hours. Cover ands refrigerate remaining sauce. Set oven control to broil. Thread pork on six 10-inch skewers.* Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn. Brush with 1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink. Serve with remaining sauce over steamed cabbage if desired. 6 servings * If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning. CHILE BARBECUE SAUCE Heat all ingredients to boiling over medium heat; reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally.

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