Pork Tenderloin Island Barbecue

The rum, barbecue, and brown sugar marinade is a perfect complement to the tenderloins, while the grill gives it a taste of the backyard.
The rum, barbecue, and brown sugar marinade is a perfect complement to the tenderloins, while the grill gives it a taste of the backyard.

Pork Tenderloin Island Barbecue

Prep Time
10

MINUTES

10 minutes
Cook Time
30

MINUTES

30 minutes
Serves
4

Calories
395

  • Calories395
  • Total Fat10 g
  • Cholesterol146 mg
  • Sodium1784 mg
  • Total Carbohydrate20 g
  • Protein47 g

Ingredients

  • 1 , about 2 lb.

  • 16 ounce barbecue sauce

  • 1 teaspoon brown sugar

  • 4 tablespoon dark rum

  • 2 ounce orange juice

  • 1 tablespoon hot pepper sauce

Cooking Instructions

  • 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.
  • 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.
  • Remove pork from marinade; heat remaining marinade in saucepan to a boil.
  • 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.

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