Best Barbecued Pork Tenderloin Recipes

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.
• Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 10 minutes. Combine hoisin, orange juice, and sesame oil in a small bowl, brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

BARBECUED RED ROAST PORK TENDERLOIN

Steps:

• Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
• Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
• Drain pork fillets from marinade, reserve marinade.
• Put pork on wire rack over baking dish.
• Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
• Remove from oven, put on board and allow to cool.
• Cut pork into diagonal slices to serve.

BARBECUED GRILLED PORK TENDERLOIN

Steps:

• In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
• Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
• Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• 1. Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients. Rub pork with spice mixture.
• 2. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin.
• 3. Bake at 400 degrees for 10 minutes. Combine hoisin sauce, orange juice and sesame oil in a small bowl. Brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

SPICY BARBECUED PORK TENDERLOIN WITH GREEN BEANS

Steps:

• Heat oven to 450°F. Line shallow roasting pan with foil. In small bowl, mix stir-fry sauce, barbecue sauce, honey and crushed red pepper until well blended. Reserve 1/2 cup sauce for serving.
• Place pork in pan; tucking small ends under for even cooking. Insert meat thermometer to tip is in thickest part of pork. Brush pork with about 1/4 cup of the remaining sauce.
• Bake uncovered 15 minutes. Remove from oven. Arrange green beans around pork; drizzle green beans with sauce. Sprinkle beans with almonds. Bake 10 to 15 minutes, brushing pork occasionally with drippings, until thermometer reads 155°F and beans are almost tender. Cover pork with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
• Serve pork with green beans and reserved 1/2 cup sauce.

BONNIE'S CHINESE BARBECUED PORK TENDERLOIN

Steps:

• 1. Combine the garlic, ginger, green onions, sherry, soy sauce, Hoisin sauce, ketchup, sugar, salt and pepper in a plastic zip lock bag. Trim the pork of all fat and silverskin. Add the meat to the marinade, turn it to coat. Refrigerate 4 to 5 hours, turning every hour or so.
• 2. You may use a rotisserie spit rod for each tenderloin, or you can use a basket (which is what I did) Rotate for 35 to 40 minutes or until the temperature reaches 155 to 165 on the meat thermometer. Slice on diagonal to serve. Enjoy!
• 3. Note: This meat was cooked without any added fat.

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• Preheat oven to 400°. Trim fat from pork. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink). Nutritional Information Calories:165 (27% from fat) Fat:5g (sat 1.5g,mono 2.1g,poly 0.9g) Protein:24.7g Carbohydrate:3.9g Fiber:0.2g Cholesterol:79mg Iron:1.5mg Sodium:269mg Calcium:14mg

BLACKBERRY BARBECUED PORK TENDERLOIN

Steps:

• SPRAY grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
• MIX blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
• GRILL pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.

BARBECUED PORK TENDERLOIN

Steps:

• Combine first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 2 to 12 hours; turning bag occasionally. Remove pork from bag; discard marinade.
• Prepare grill; heating one side to medium and one side to high heat.
• Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
• Combine 1/4 cup barbecue sauce and 1 tablespoons apple cider vinegar. Reserve 2 tablespoons of the barbecue sauce mixture, and set aside.
• Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160 degrees F (slightly pink), turning pork occasionally.
• Place pork on a platter, brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes.

OVEN-BAKED BARBECUED PORK TENDERLOIN

Steps:

• In a bowl, combine first 7 ingredients; mix well.
• Add meat, turn to coat completely.
• Cover, and refrigerate 1 hour, or overnight, turning meat occasionally.
• Set oven to 350 degrees.
• Drain meat and reserve the marinade.
• Place meat on a wire rack over a baking sheet.
• Bake 40-45 minutes, or until no longer pink in the center, turning and basting occasionally with marinade.
• Remove meat from oven; cool.
• Cut into diagonal slices.
• Garnish with green onions.

BARBECUED PORK TENDERLOIN WITH ORANGE PIQUANT SAUC

Steps:

• Start the BBQ. Bring tenderloin to room temperature for about 20 minutes before grilling. Grill over low coals until internal temp reaches 160 degrees. Pork will continue to cook as it cools.

BARBECUED ROAST PORK TENDERLOIN(CHAR SHUI)

Steps:

• Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.
• Heat the oven to 180c.
• Place the pork on a rack in the middle of the oven.
• Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.
• Allow to rest for 10 minutes.
• For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.
• Spoon over meat just before serving.
• Slice on the diagonal to serve.

ASIAN BARBECUED PORK TENDERLOIN

Steps:

• Combine all ingredients except pork in small bowl.
• Add pork to shallow dish and coat with sauce. Cover and marinate pork several hours or overnight in refrigerator.
• Preheat oven to 425°F Prepare baking sheet by lining with foil. Remove pork from sauce and place on baking sheet. Baste with marinade and cook for 20 minutes or until internal temperature reaches 145-150°F
• Slice thin across grain and serve.

BARBECUED JERK PORK TENDERLOIN WITH TOMATO PEACH CURRIED CHUTNEY

Steps:

• For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
• Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
• Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
• Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
• In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
• Add in curry powder and cook stirring constantly for 1 minute.
• Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
• Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
• Transfer to a bowl and cool to room temperature.
• Cover and refrigerate overnight.
• For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
• Place the pork in a glass dish and rub the marinade all over on all sides.
• Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
• IMPORTANT; bring the pork to room temperature before grilling.
• Prepare the grill to medium-hot.
• Discard any marinade in the dish, then brush the pork lightly with oil.
• Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
• Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
• Serve the grilled pork with prepared chilled peach relish.
• DELICIOUS!

BARBECUED PORK TENDERLOIN

Steps:

• Heat gas or charcoal grill. Sprinkle pork with seasoned salt. In small bowl, mix remaining ingredients. Brush pork with barbecue sauce mixture.
• Place pork on grill rack over medium-low heat. Cover grill; cook 18 to 22 minutes, turning several times and brushing generously with remaining sauce, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Discard any remaining sauce.

BARBECUED PORK TENDERLOIN

Steps:

• 1. Combine first 4 ingredients in a large zip-lock bag; add pork. Seal and marinate in refrigerator 2 to 12 hours; turning bag occasionally.
• 2. Remove pork from bag; discard marinade. Prepare grill; heating one side to medium and one side to high heat.
• 3. Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes.
• 4. Combine 1/4 cup bbq sauce and 1 tbsp. apple cider vinegar. Reserve 2 tbsp. of the bbq sauce mixture and set aside.
• 5. Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with 3 tbsp. bbq sauce mixture; grill 5 minutes or until thermometer registers 165 degrees (slightly pink), turning pork occasionally
• 6. Place pork on a platter, brush with reserved 2 tbsp. bbq sauce mixture. Cover with foil and let stand 5 minutes. This will allow the meat to continue with carry-over cooking.