Pork Tenderloin with East-West Barbecue Sauce

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by: Laura






In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.




ingredients

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serves: 4

2 pork tenderloins (about 1 pound each)

2 tablespoons dark sesame oil

Kosher salt

Freshly ground black pepper

SAUCE:

1 tablespoon dark sesame oil

1/2 cup finely chopped yellow onion

1/2 cup cola

1/2 cup ketchup

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

1 teaspoon granulated garlic

1 teaspoon dried oregano

1/2 teaspoon dry mustard

1/2 teaspoon Tabasco® sauce

Nutrition Facts
Pork Tenderloin with East-West Barbecue Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 398

  • Total Fat: 15.4 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 147.6 mg
  • Sodium: 963.7 mg
  • Total Carbs: 14.2 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 10.8 g
  • Protein: 49.5 g
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preparation

1.  To make the sauce: In a medium saucepan over medium heat, warm the oil. Add the onion and cook until the onion begins to brown, 4. to 5 minutes, stirring occasionally. Add the remaining sauce ingredients and simmer for 5 to 10 minutes. Remove from the heat.

2.  Allow the tenderloins to stand at room temperature for 20 to 30 minutes before grilling. Trim any excess fat and silver skin from the tenderloins and coat them evenly with the sesame oil. Season generously with salt and pepper:

3.  The first step is to remove the sinewy layer on the surface called silver skin.

4.  Slip the tip of a sharp, thin knife under one end of the silver skin.

5.  Grab the loosened end with your fingertips. Then slide the knife away from you just underneath the silver skin.

6.  Continue cutting away from you, with the knife blade angled slightly upwards.

7.  The "cleaned" tenderloins should have hardly any visible silver skin or surface fat.

8.  For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.

9.  Grill over Direct Medium heat until well marked on two sides, about 5 minutes, turning once. Using a brush, cover the tenderloins with a thin coating of the sauce and continue to grill until the pork is barely pink in the center, 10 to 15 minutes, turning and basting with the remaining sauce every 5 minutes. Let rest for 5 to 10 minutes before slicing on the bias. Serve warm.

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