Barbecue, Biscuits & Beans by Bill Cauble

Author:Bill Cauble
Language: eng
Format: epub
Tags: Barbecue Biscuits & Beans
ISBN: 9781931721400
Publisher: Bright Sky Press
Published: 2013-01-28T16:00:00+00:00

Serves 8

Pork Tenderloin

with Tart Honeyed Sauce

You can’t hurry this dish, but you can slow the cooking down by adding a cup of pineapple juice to the sauce as it cooks.

4 pork tenderloins (generally two to a package)

2 recipes Tart Honeyed Sauce, recipe page 119

2 tablespoons Brisket Rub, recipe page 59

Rub tenderloins with Brisket Rub. Brown over medium hot coals for 20 to 25 minutes, rolling often to brown all sides. Place in large roasting pan at least 12 x 18 inches or two smaller pans. Pour Tart Honeyed Sauce over tenderloin. To maintain a gentle simmering of sauce, add coals as needed. Turn tenderloins every 15 to 20 minutes and baste generously with a brush. As sauce begins to thicken, continuously baste and turn tenderloins. Sauce will continue to thicken. Remove from heat before sauce blackens.

Remove tenderloins from pan and place on cutting board or serving platter. Slice ½ inch thick, surround with colorful sautéed sweet pepprers and serve hot.

TIP: Total cooking time will be 2 to 2½ hours.

To cook in home kitchen, preheat oven to 400°.

Follow instructions for preparing loin. Place in large roasting pan. Roast for 10 minutes at 400°, turning after 5 minutes. Reduce oven heat to 250°. Pour sauce over meat. Return to oven and roast for 1 hour until internal temperature reaches 160°, turning every 15 minutes. Carve and serve hot, garnished with sautéed sweet peppers.

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