Homemade barbecue sauce glazes lean pork tenderloins in this simple dish. Serve with black beans and rice.

EatingWell Test Kitchen


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Heat 1 teaspoon of the oil in a medium saucepan over medium heat. Add onion, jalapeno and garlic; saute 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 degrees F. Let the pork rest for 5 minutes. Carve into 3/4-inch-thick slices and serve.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

185 calories; protein 24g 48% DV; carbohydrates 11.4g 4% DV; exchange other carbs 1; dietary fiber 0.3g 1% DV; sugars 10.5g; fat 4.1g 6% DV; saturated fat 1g 5% DV; cholesterol 73.7mg 25% DV; vitamin a iu 25.9IU 1% DV; vitamin c 3.6mg 6% DV; folate 2.4mcg 1% DV; calcium 37.7mg 4% DV; iron 1.8mg 10% DV; magnesium 65.5mg 23% DV; potassium 680.6mg 19% DV; sodium 190.3mg 8% DV; thiamin 1.1mg 114% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This probably wasn't authentic NC BBQ but was very good nonetheless. Used red wine vinegar instead and cooked it on the rare side. Read More
Rating: 5 stars
Perfect pork tenderloin This recipe is the perfect blend of flavors. We used a large pork loin and cut it into two pieces. The cooking time was a little longer than the recipe said but came out perfect with a meat thermometer. Read More
Rating: 5 stars
Easy & good I made this exactly per recipe instructions except left out the jalapeno. It was very good. I'm not a huge barbecue fan and liked this. It's not the traditional barbecue flavor. I added a bit of red wine to the left-over sauce in the pan once the pork was done cooking and rendered it down a bit over the stovetop. It was a good sauce to dip the pork in. Served with vegetables with the sauce over them too. Will make again! Pros: easy Read More