|Packed dark brown sugar||3 Tablespoon|
|Freshly ground pepper||3⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Pork tenderloin||1 1⁄2 Pound, trimmed of all visible fat|
|Vegetable oil||1 Teaspoon|
|Cider vinegar||2⁄3 Cup (10.67 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Crushed red pepper||1⁄4 Teaspoon|
1. Preheat the oven to 450°F. Mix 1 tablespoon of the brown sugar, the paprika, 1/2 teaspoon of the pepper, 1/4 teaspoon of the salt, the cumin, and chili powder in a small cup. Place the pork on a piece of wax paper. Sprinkle the spice mixture over the pork, patting the meat to help the spices adhere.
2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, and then add the pork. Cook, turning occasionally, until well browned, about 5 minutes. Transfer the pork to a shallow roasting pan. Roast until an instant-read thermometer inserted in the center of meat registers 160°F, about 15 minutes. Let stand 10 minutes.
3. Meanwhile, combine the remaining 2 tablespoons brown sugar, 1/4 teaspoon each pepper and salt, the vinegar, water, ketchup, onion, garlic, and crushed red pepper in a saucepan; bring to a boil. Reduce the heat slightly and boil until reduced to 3/4 cup, about 15 minutes.
4. Thinly slice the pork. Toss the pork and 3/4 cup of the sauce in a large bowl. Serve on the rolls with the remaining sauce on the side.