Albuquerque Grilled Pork Tenderloin, but not Ross's, I'm afraid

@Ross in Ventura  posted an incredibly yummy looking cook, and it made my mouth water, and I saved the link to the recipe.  As I read the recipe, though, there was something wrong with it.  The instructions said, “… Add the molasses and vinegar, stir well…” but the ingredients had no molasses and no vinegar, and they had “sherry wine” that the instructions didn’t mention.  I’ve seen a bunch of Ross’s cooks, over the years, and he’s way ahead of me as a grillmaster, but not knowing for sure what he did, I looked around and found what looks like the same recipe with identical instructions but an ingredient list that matches the instructions.  It calls for “sherry wine vinegar” instead of "sherry wine" (pretty huge difference), and a quarter cup of molasses that was absent from the other recipe.  So I made it tonight.

First, the “Albuquerque Rub”  smells spectacular!  A lot like chili powder, but ramped up with toasted coriander and cumin, some mexican oregano, garlic and onion powder, salt and black pepper.  As I packed it on, I was sure this was going to be amazing.  Then I made the "mop" sauce, and it was really good, but I couldn't quite picture what the sort of tangy molasses flavor was going to be like with that Albuquerque rub.

I grilled it direct at 400-450, flipping and mopping every 5 minutes for a little more than 15 minutes, I think.  I let a little too much time go by after the internal temp was about 120 or so, and was frustrated that it was over 150 when I probed it again.  But it was still really good, and as you'll see in a picture below, still a tiny bit pink.

But I'm hoping @Ross in Ventura will read this and comment on what I did and what he did, because it was really good, but less wonderful than I had hoped, and I bet Ross's was better, and he used a very slightly different recipe.  I think the mop sauce sort of "un-did" that wonderful rub a bit.  It was much less prominent than I had expected.  I'm thinking I might make it again with a tad more salt in the rub, and maybe do one tenderloin with the mop and one without and see.  It was really good, but that rub smelled SO good, I guess I was expecting amazing, and what I got was good, but not amazing.