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Recipe

Pork Tenderloin Island Barbecue

If you prefer your barbecue sauce a little more on the mild side than the wild side, feel free to reduce the amount of hot pepper sauce in this recipe.
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  • Serving 4
  • Total Time 2 hr. 40 min
    Preparation 10 min
    Marination 120 min
    Cook 30 min
  • Nutrition Facts
    Calories 395
    Total Fat 10 g
    Protein 47 g
    Carbohydrate 20 g
    Cholesterol 146 mg
    Sodium 1784 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Carb Smart Fat Friendly
Pork Tenderloin Island Barbecue

Ingredients

  • 1 Fresh Tenderloin, about 2 lb.
  • 16 ounces barbecue sauce
  • 1 teaspoon brown sugar
  • 4 tablespoons dark rum or 1 tablespoon rum extract
  • 2 ounces orange juice
  • 1 tablespoon hot pepper sauce


Cooking Instructions

  1. Combine barbecue sauce, brown sugar, rum, orange juice and pepper sauce in large resealable plastic bag. Add pork; refrigerate at least 2 hours or over night.
  2. Set up grill for indirect cooking: For gas grill, preheat all burners on high. Turn one burner off; place food over "off" burner. Reset remaining burner(s) to medium-hot. Close lid. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area. Close lid. Heat to medium-hot.
  3. Remove pork from marinade; heat remaining marinade in saucepan to a boil.
  4. Grill pork over indirect heat, turning occasionally and basting with marinade, 15 to 20 minutes or until done (internal temp 155°F). Let pork rest 5 to 10 minutes before slicing.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Serve pork with jasmine rice and fresh pineapple slices. Refrigerate leftovers.