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Pork Tenderloin Southern Style
EatingWell Test Kitchen
“Homemade barbecue sauce glazes lean pork tenderloins in this simple dish. Serve with black beans and rice.”
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
1Preheat 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.
2Rub 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.
3Brush 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.