Made this tonight and it's pretty good. I'd suggest using all the sauce to mop the loin as it cooks- The recipe suggests using half as a sauce.

2 ts course salt
2 ts dark brown sugar
2 ts paprika
1 ts black pepper
1 ts mustard powder
1/2 ts garlic powder

4 tbsp butter(1/2 stick)
1 clove garlic
4 tbsp bourbon
4 tbsp dark brown sugar
2 tbsp Dijon mustard
1/2 ts ground cinnamon
1/4 ts ground cloves
Salt and freshly ground pepper

Marinate the tender 1-2 hours in fridge with the rub covering the loin.

Melt butter in small sauce pan and add chopped garlic. Cook one minute. Then add all other ingredients except salt and pepper. Brisk over high heat for 4 minutes. Salt and pepper to taste. Cook down to a syrup, only takes a few minutes.

Cook loin anyway you want. I did at 350 with meat thermometer. About 1/2 through cooking, begin to mop and continue every five minutes or so to build a nice glaze.

Enjoy, would be nice with beef also.