Pork Tenderloin Southern Style

Pork Tenderloin Southern Style

3 Reviews
From the EatingWell Kitchen

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 teaspoons extra-virgin olive oil, divided
  • ½ small onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • ¼ cup molasses
  • ¼ cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons reduced-sodium soy sauce
  • 2¾-pound pork tenderloins, trimmed
  • Freshly ground pepper, to taste


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  1. Preheat oven to 425°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.
  2. 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.
  3. 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 ¾-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 information

  • Per serving: 185 calories; 4 g fat(1 g sat); 0 g fiber; 11 g carbohydrates; 24 g protein; 2 mcg folate; 74 mg cholesterol; 10 g sugars; 26 IU vitamin A; 4 mg vitamin C; 38 mg calcium; 2 mg iron; 190 mg sodium; 681 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 other carbohydrate, 6 lean meat

Reviews 3

October 08, 2018
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By: Dianne Dunlap
This probably wasn't authentic NC BBQ but was very good nonetheless. Used red wine vinegar instead and cooked it on the rare side.
March 02, 2011
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By: J-Mama
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
January 04, 2011
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By: brandon_and_laine
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.
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