GRILLED PORK TENDERLOIN WITH PEACHY BARBECUE SAUCE
Delish describes this easy-to-do pork tenderloin. It's something different to serve to guests at a cookout rather than the typical burgers or brats. The sweet and tangy sauce can be served with grilled chicken or pork chops too.-Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place pork in a large resealable plastic bag; add cola. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. , Drain pork and discard marinade. In a small bowl, combine the brown sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper; rub over pork., Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Slice pork; serve with sauce.
Nutrition Facts : Calories 392 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1026mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 23g protein.
CAROLINA STYLE BARBECUED PORK LOIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
- BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes.
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- For sauce:
- Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
- Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
- For pork:
- Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.
- Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.
- *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.
CAROLINA MARINATED PORK TENDERLOIN
You'll need just three ingredients to make a melt-in-your mouth marinade friends and neighbors will rave about. -Sharisse Dunn, Rocky Point, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine the molasses, mustard and vinegar; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, turning occasionally. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 90mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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