Source: Add a Pinch
Pork is not a staple in our house. Reason? Because Nate’s job revolves around pork. If you saw, touched, smelled, and tasted pork all day, would you ever crave it for a meal? Don’t think so. In fact, we often shudder at the thought of eating pork…especially barbecue or ribs. Every now and then, we think we would enjoy a barbecue sandwich, only to order one, take a bite, and immediately regret our decision. It’s actually funny when this happens, because we do it to ourselves. People often ask us what our favorite foods are and our answer is usually “Well, a shorter list would be what we don’t eat, and that’s pork!” Except bacon, love us some bacon!
While in the grocery store and noticed how inexpensive pork tenderloins are and couldn’t remember a pork tenderloin that I had eaten ever being bad. So I decided to take a whack at it. This recipe was so delicious, easy, and saucy. If you do not like your food spicy, you can easily control the heat level with the amount of sriracha sauce you add to the mix. We will definitely make this over and over. I’m excited to try it on the grill once the weather warms up. Nate even commented that the meat was cooked perfectly…thank you very much 🙂
-1 3-4 pound pork tenderloin
-½ cup barbecue sauce
-¼ cup grape jelly
-2 tablespoons Sriracha Sauce
-2 tablespoons Worcestershire Sauce
-1 clove garlic, minced
-1 teaspoon ground black pepper
Place pork tenderloin into a large ziploc bag.
Whisk together barbecue sauce, grape jelly, sriracha sauce, worcestershire, garlic and pepper. Pour half of barbecue sauce into the ziploc bag with pork tenderloin.
Remove excess air from zip top bag and seal. Place in the fridge for at least an hour…overnight is best. Cover and save the extra barbecue sauce in the fridge as well.
Bake or grill pork tenderloins until they reach an internal temperature of 160 degrees F. (I baked mine for 25 minutes at 400 degrees and then turned the heat down to 350 degrees for another 15-20 minutes)
Remove from oven or grill and wrap with aluminum foil (to keep warm) for five to ten minutes.
Brush with some of the extra sauce and serve with extra sauce on the side.