Photo by: familyfun.go.com
Spice-rubbed Pork Tenderloin with Barbecue Sauce-
This pork tenderloin recipe gets its zip from an easy-to-make dry rub that's applied to the meat before grilling. The ... more
Spice-rubbed Pork Tenderloin with Barbecue Sauce-
This pork tenderloin recipe gets its zip from an easy-to-make dry rub that's applied to the meat before grilling. The ... more
Photo by: familyfun.go.com
Spice-rubbed Pork Tenderloin with Barbecue Sauce-
This pork tenderloin recipe gets its zip from an easy-to-make dry rub that's applied to the meat before grilling. The modified barbecue sauce is just the right consistency for dipping. (For a milder version, omit the hot sauce.)
Ingredients
SPICE-RUBBED TENDERLOIN
1 tablespoon sugar
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon mustard powder
1/4 teaspoon dried thyme
2 (1-pound) pork tenderloins
BARBECUE SAUCE
1 cup prepared hickory barbecue sauce
3/4 cup ketchup
1/3 cup orange juice
1 tablespoon soy sauce
1 teaspoon hot sauce
Instructions
1. In a small bowl, combine the sugar, chili powder, salt, mustard powder, and thyme. Rub the mixture on the tenderloins, coating all sides. Shake off any loose spices. Place the meat in a baking dish. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Meanwhile, make the barbecue sauce. In a medium saucepan, mix all sauce ingredients and bring to a simmer. Cook over medium-low, stirring occasionally, for 10 minutes. Remove from the heat.
3. Set the meat on a hot grill, searing it on all sides (about a minute each side). Then move the meat from the direct flame and close the grill. Cook until a meat thermometer inserted diagonally into the center of each tenderloin registers 160 F (about 20 to 30 minutes). Remove the meat from the grill. Cover it with aluminum foil and let it stand for 10 minu less
Spice-rubbed Pork Tenderloin with Barbecue Sauce-
This pork tenderloin recipe gets its zip from an easy-to-make dry rub that's applied to the meat before grilling. The modified barbecue sauce is just the right consistency for dipping. (For a milder version, omit the hot sauce.)
Ingredients
SPICE-RUBBED TENDERLOIN
1 tablespoon sugar
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon mustard powder
1/4 teaspoon dried thyme
2 (1-pound) pork tenderloins
BARBECUE SAUCE
1 cup prepared hickory barbecue sauce
3/4 cup ketchup
1/3 cup orange juice
1 tablespoon soy sauce
1 teaspoon hot sauce
Instructions
1. In a small bowl, combine the sugar, chili powder, salt, mustard powder, and thyme. Rub the mixture on the tenderloins, coating all sides. Shake off any loose spices. Place the meat in a baking dish. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Meanwhile, make the barbecue sauce. In a medium saucepan, mix all sauce ingredients and bring to a simmer. Cook over medium-low, stirring occasionally, for 10 minutes. Remove from the heat.
3. Set the meat on a hot grill, searing it on all sides (about a minute each side). Then move the meat from the direct flame and close the grill. Cook until a meat thermometer inserted diagonally into the center of each tenderloin registers 160 F (about 20 to 30 minutes). Remove the meat from the grill. Cover it with aluminum foil and let it stand for 10 minu less
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