For rub, combine basil, salt, thyme, pepper, rosemary and paprika in small jar or resealable plastic food storage bag. Store in cool dry place up to 3 months.

Prepare barbecue for direct cooking. Sprinkle rub evenly over both sides of pork; pressing lightly. Spray pork with olive-oil-flavored nonstick cooking spray.

Place pork on grid over medium-hot coals. Grill, uncovered, 4 to 5 minutes per side or until pork is no longer pink in center.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat.

Nutrition Facts: Calories 145; Calories from Fat 27%; Total Fat 4g; Saturated Fat 1g; Protein 24g; Carbohydrates 2g; Cholesterol 66mg; Sodium 528mg; Dietary Fiber 1g.

Serving Suggestion: Serve with steamed red potatoes and broccoli.