Recipe: Grilled pork tenderloin with white barbecue sauce

For me, recipe inspiration comes from just about everywhere. One thing I really love to do is try to recreate dishes that I enjoy in restaurants. It’s just fun to walk into the kitchen and play with the flavors and the ingredients. This Grilled Pork Tenderloin with White Barbecue Sauce recipe is one of those recipes.

A few weeks ago we went to this great restaurant on the beach which had a similar dish on the menu. Now when I’m at the beach I usually go for something seafood-related, but this pork dish really caught my eye. It was grilled pork tenderloin in white barbecue sauce that was served over collard greens and macaroni and cheese, and topped with onion rings. It was completely outdated. So delicious. And while the flavor combinations are great, I absolutely loved how tender, juicy and tasty the tenderloin was. So I knew I had to do it myself.

Now, I’m no stranger to white barbecue sauce. I had a great time recipe for that on my blog for years. So I knew exactly where to start.

White barbecue sauce was created in the 1920s by a man named Bob Gibson. He created the sauce to keep the chickens he smoked moist. He took them out of the pit and dipped them in the sauce. He then opened a restaurant called Big Bob Gibson’s and the sauce has been on the menu since day one.

It’s a super hot and peppery sauce that adds tons of flavor. In this recipe, use it as a marinade and as a sauce for the meat when cooked.

This recipe calls for pork tenderloins, not pork loin or pork loin tenderloin. (Stacey Little / Southern Bite)

While mayonnaise might seem like an odd ingredient when it comes to grilling and smoking, it’s actually pretty shiny. As a marinade, it helps add flavor and keeps meat intensely moist while cooking. In fact, I’m not sure I’ve ever had such a fluffy pork tenderloin as with this method.

Then we pour a little more sauce over the finished pork and it adds even more flavor.

Another tip for perfectly juicy pork is not to overcook it. It is essential to cook it to the perfect spot at 145 degrees. I like to let it sit a bit to allow the juices to redistribute before slicing it.

This marinade is perfect on just about any other cut of pork. Pork chops and ribs do remarkably well with this method, if you can’t get your hands on pork tenderloins.

Just keep in mind that this recipe calls for pork tenderloins, not pork loin or pork loin tenderloin. It’s a little different. Everything will work with this marinade, but the cooking time will be different.

Many grocery stores sell individually wrapped pork tenderloins in vacuum bags, but they are almost always flavored in some way – pepper, barbecue, herbs, etc. You will want to find the unflavored / un marinated pork tenderloins for this recipe. They are usually in a similar vacuum bag, but more often there are two per package.

And whether you buy pork from a grocery store or a butcher, you are support family farms in the United States About one-third of the pork consumed in the United States comes from farm families in Iowa.

You can find other great pork recipes on Southern Bite, like my Slow cooker pork stuff Where Roasted pork loin tenderloin with garlic and brown sugar. Enjoy it all.

Use as a marinade and as a sauce for meat when cooked. (Stacey Little / Southern Bite)

Grilled pork tenderloin with white barbecue sauce

Preparation time: 10 minutes

Cooking time: 20 minutes

Marinating time: 4 hours

Ingredients:

  • 2 pork tenderloins (1 to 1.5 pounds) (see note)
  • 1 cup of mayonnaise
  • 1 tablespoon of Creole mustard (spicy brown mustard will also do)
  • 1 tablespoon prepared horseradish
  • 1 garlic clove, minced
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper (or more to taste)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon paprika

Instructions:

  1. Prepare white barbecue sauce by mixing mayonnaise, mustard, horseradish, garlic, vinegar, black pepper, salt and paprika in a medium bowl. Put aside.
  2. Use paper towels to dry the fillets and cut off excess fat and silver skin, if there is any. Place fillets in a gallon ziptop bag and add about half of the white barbecue sauce. Seal and toss to coat. Refrigerate at least 4 hours or overnight. Cover the rest of the sauce and refrigerate.
  3. When you are ready to cook, allow the pork to warm to room temperature so that it cooks evenly. Preheat the grill to medium-high heat. Place the fillets on the grill and cook for 20-25 minutes (turning occasionally) or until an instant-read thermometer placed in the center of the pork loin reads 145 degrees.
  4. Remove from grill, cover with foil. Let stand for about 5 minutes. Slice and serve with the remaining white barbecue sauce.

Remarks:

  • Most grocery stores sell pork tenderloins in a vacuum sealed bag with two tenderloins per package. The package should have a total weight of between 2 and 3 pounds.
  • Note that this is pork tenderloin and not just pork loin.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite cookbook. “

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