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
- Total Fat10 g
- Cholesterol146 mg
- Sodium1784 mg
- Total Carbohydrate20 g
- Protein47 g
- 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.
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
- 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.