Grilled Pork Tenderloin Sandwiches

Wow-this is so good. I can't believe I have never thought to combine ranch dressing and BBQ sauce. It is soooo good. Of course I have a few modifications so here goes. First, I couldn't find jalapeno jelly so I left it out and it was still really good with just the dry rub. Second, I had some leftover shredded coleslaw (the prewashed bagged kind) in the fridge and topped my sandwich with that. Yummy! I split a sandwich for the boys and gave each a half. Rion wolfed his down and Torii wanted seconds. I think this recipe will be going into heavy rotation. And yes, Kelly, it's from Cooking Light. :) Oh-also, Fred informed about two minutes before getting the grill ready that we are out of propane. (Which begs the questions, Why didn't he tell me that? and Why hasn't he gotten more? We haven't grilled in awhile). Grrrr. Anyway, I put the tenderloins in the oven following the directions on the package.
Ingredients
1/4 cup hot jalapeño jelly
1 teaspoon water
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray
1/4 cup light ranch dressing
1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye)
8 (1 1/2-ounce) hamburger buns or Kaiser rolls
Preparation
Prepare grill to medium-high heat.
Combine jelly and water; set aside.
Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).
Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.