Prepare Chile Barbecue Sauce. Trim fat from pork tenderloin. Cut pork into 1- 0.5-inch cubes. Mix pork and 1- quarter 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 25 cm skewers.* Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops 8 cm from heat 5 minutes; turn. Brush with quarter 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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