This BBQ sauce for pork recipe is an East-Meets-West dish. But it is super easy to make. The meat is very tender and juicy.
Total Time: 90 Minutes
Prep Time: 10 Minutes
Inactive Cook Time: 80 Minutes
It is the combination of 2 of my husband's favorite dishes. One is the Chinese traditional roast pork and the Recovery Room fall-off-the-bone spare ribs. (Believe it or not, I nailed this recipe and it is one of the most popular recipes on my website. Make sure you check it out.)
You can double the quantity of this recipe. If so, make sure that there is about 1" (2.5cm) space around each tenderloin. Don't put them tightly next to each other. The space will allow the heat going through the meat to get it cooked. The marinade and the glaze ingredients will need to double. But for cook time, it will be the same. No need to increase the cook time.
What about using the same method you learned from above to cook 2 pork tenderloins at the same time, but different flavors? Sounds too crazy? Oh yes, I have done that many times. All you need to do is to use the aluminum foil to help you to separate them out. Use your baking dish as a measuring unit. Then, have the aluminum foil to mold half of the size of that pan. In the end, you will make 2 individuals "containers" for each pork tenderloin. It will ensure that the juices are not going to mix up in the middle of the baking process. Of course, if you want to have more convenience, use 2 baking dishes.
While the meat is in the oven, there is plenty of time for you to prepare any side dishes that you can serve with this BBQ sauce for pork recipe. My family loves steamed white rice mixed with a lot of BBQ sauce. Sometimes, we serve it with the warm cinnamon apples. I, myself, like to have a light toss salad or steamed/blanched vegetables. The options are endless.
Slow cooker fans, you may want to ask if making this BBQ sauce for pork recipe in the crock pot is possible. I highly recommend you staying away from going that route. Tenderloin is a very lean meat. It is very similar to chicken breasts. Cooking in a slow cooker will only get all the juice out and leave you with sand-paper liked meat. If you insist, you must sear the meat in high heat on the stove top first before transferring into a crock pot. But why would you do that? It gives you more dishes to do. So, stick with your oven.
When it comes to tenderloin, the tip is always thinner than the rest of the part. So, you can easily burn that end. Here is an easy fix. Get ready 2 toothpicks. Fold up the tip to make the entire piece of meat have about the same thickness. Then, secure it with toothpicks. You only need to remember to pull the toothpicks out before serving.
If you happen to have leftover which I doubt it, it is perfect to make Roast Pork Fried Rice.
1 (about 1.5 lb / 680g) Pork Tenderloin
No-Stick Cooking Spray
Salt and pepper to taste
1/3 cup (79g) BBQ Sauce (I use Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce)
1 tsp Honey
1/2 tsp Salt
1/4 tsp Black Pepper
2 cups (473g) BBQ Sauce
1/2 cup (118g) Water
2-3 tbsp Brown Sugar
1 pinch of salt and black pepper
Serve This With:
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