Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Pork Tenderloin

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.  


Pork Tenderloin with Smokey Barbecue Sauce

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
1/2 lime (juiced)
2 tsp water
1/8 tsp hot sauce (like Crystal or Tabasco)
1/8 tsp salt
1/2 tsp chili powder
2 tsp smoked paprika (or Chilean merken)
1 tsp fresh ground black pepper
spray oil
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 375F 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.)

Nutrition Facts

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
Cholesterol 74mg 24%
Sodium 142mg 7%
Total Carbohydrates 14g 5%
    Dietary Fiber 0g 3%
    Sugars 10g
Protein 24g
Vitamin A 15% Vitamin C 10%
Calcium 0% Iron 11%
Vitamin K 1 mcg Potassium 550 mg
Magnesium 37 mg