This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You can grill on anything, ... When I was traveling around the world researching The Barbecue! Bible, I saw people grilling in hubcaps, and the barbecue was great."
-Steve Raichien, Barbecue Guru
There are millions of variations of barbecue sauce, of course. Everyone has their favorite and their magic ingredients. This is the one place that you can get creative easily and likely not mess up your dinner.
I love smoked paprika and it gives this simple and quick sauce a lot of depth of flavor. Use a spicier version like hot paprika or even Chilean merken to really bring a new flavor to your next barbecue.
This is great on almost anything and I especially love this recipe using boneless, skinless chicken thighs.
Dollar for dollar this is one of the best cuts of meat going. Pork tenderloin is lean and flavorful. You can roast it, braise it, grill it, or cut it into medallions for small filets – almost anything. This recipe can be doubled for two tenderloins since in most grocery stores they are sold in 2 packs, with each tenderloin in the pack being about a pound. Ask the butcher if you want only one.
There will be a variable amount of fat and I trim this carefully. Most important is the silverskin. This is a thin layer of fascia at the head of the tenderloin on one side. It has to be trimmed because it is tough and fibrous.
Lay the tenderloin on the cutting board with the silverskin side up. Press gently on the top to flatten the meat. Slip the point of your filet knife under the fascia and cut toward the end of the tenderloin. Keep the pressure slightly upward and the silverskin will easily cut away from the meat.
Servings = 4 | Serving size =4 ounces pork with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
The unused sauce will keep for about a week in the refrigerator. The cooked pork will keep for 3-4 days in the refrigerator and makes great sandwiches.
|3 Tbsp||low-sodium ketchup|
|2 tsp||maple syrup|
|2 tsp||peach preserves|
|1/8 tsp||hot sauce (like Crystal or Tabasco)|
|1/2 tsp||chili powder|
|2 tsp||smoked paprika (or Chilean merken)|
|1 tsp||fresh ground black pepper|
|16 ounces||pork tenderloin|
Place the ketchup, maple syrup, preserves, lime, water, hot sauce, salt, chili powder, paprika and pepper together in a bowl. Whisk until smooth.
Pre heat the oven to 375°F or start the grill.
Place a pan in the oven.
When the oven is hot, spray the pan with oil and add the tenderloin. Baste with the barbecue sauce and return the pan to the oven.
Cook for 18 to 20 minutes, turning and basting the tenderloin with the barbecue sauce every few minutes.
(If using the grill, spray the grill lightly with oil and baste the tenderloin while cooking.)
Serving size = 4 ounces pork with sauce
Servings = 4
Amount Per Serving
|Calories 178||Calories from Fat 23|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 0g||3%|
|Vitamin A 15%||Vitamin C 10%|
|Calcium 0%||Iron 11%|
|Vitamin K 1 mcg||Potassium 550 mg|
|Magnesium 37 mg|