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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  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
profile image
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
profile image
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
profile image
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.
More Reviews