Homemade barbecue sauce glazes lean pork tenderloins in this simple dish. Serve with black beans and rice.
Active Time: 30 minutes |
Total Time: 50 minutes
2 teaspoons extra-virgin olive oil, divided
1/2 small onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 clove garlic, finely chopped
1/4 cup molasses
1/4 cup cider vinegar
2 tablespoons Dijon mustard
2 teaspoons reduced-sodium soy sauce
2 3/4-pound pork tenderloins, trimmed
Freshly ground pepper, to taste
Preheat oven to 425°F. Heat 1 teaspoon of the oil in a medium saucepan over medium heat. Add onion, jalapeño and garlic; sauté until softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce; reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes.
Rub tenderloins generously with black pepper. Heat the remaining 1 teaspoon oil in a medium ovenproof skillet over medium-high heat. Add the tenderloins and cook, turning, until well browned on all sides, 2 to 3 minutes.
Brush the pork generously with some of the barbecue sauce. Place the skillet in the oven and roast for 7 minutes. Turn over the tenderloins and brush them with remaining sauce and roast for 7 to 8 minutes more, or until the internal temperature is 160°F. Let the pork rest for 5 minutes. Carve into 3/4-inch-thick slices and serve.
Per serving :
4 g Fat;
1 g Sat;
2 g Mono;
74 mg Cholesterol;
12 g Carbohydrates;
24 g Protein;
0 g Fiber;
174 mg Sodium;
682 mg Potassium