It’s that time of year again, time to break out the barbecue. And what better way than with this Traditional Style Barbecue Pork Tenderloin. Marinaded in home made barbecue sauce and then cooked in under 30 minutes on the barbecue. Perfect for your next backyard cookout!
And Just like that someone flicked the switch and it’s barbecue season once again. How does time go so fast. One minute we’re all cosying up with hot cocoa, a steamy romance novel and a a fur lined blanket. Then, in a split second, it’s flip flops and refreshing margaritas.
And with refreshing margaritas goes barbecues. Today, late as it may be, I’m bringing you this Traditional Style Barbecue Pork Tenderloin. It’s a real keeper for summertime grilling, so let’s take a look how it’s done.
Two, yes two ingredients. Okay, that’s not completely honest. The Barbecue Sauce is homemade and below in the recipe you can see how to make it. Super easy and I’ve been making it since forever. You can click here to that post or just see it in the ingredient list at the bottom.
I’m using pork tenderloin which is a great cut of meat. It’s cooked pretty quickly and is tender, as long as you don’t overcook it! So, don’t do that…hahaha!
Let’s make the Barbecue Pork Tenderloin
First we make the barbecue sauce and you’ll see how to do that in the recipe below. Sorry, I don’t have any step by step photos for that process today. I kind of forgot when I was making this last week. But like I say, you can head over to that post to see a little more about the Barbecue Sauce.
Preparing and cooking the pork is pretty straight forward and easy. No fuss. Just pour the barbecue sauce over the pork, cover and put it in the fridge for one hour or up to overnight. It can easily be done the day before but it’s not necessary.
After that you just simply wrap the pork in tin foil, pouring over all the remaining sauce and then wrap it up making sure all the seams are sealed.
Place it on a preheated barbecue at medium temperature and close the lid. Leave it for about 20 minutes.
Grill Cooking the Pork Tenderloin
At this stage, you want to open the foil up and take the pork out. As you can see here in the picture below the pork looks pretty good and it’s just about done. What we’re going to do now it just char the pork for a few minutes.
char the pork
Take the pork out of the foil and place it directly over the barbecue. The meat is pretty much cooked at this stage, so all you are looking to do it char it on the outside a bit. You can increase the heat higher and cook the pork for a couple of minutes each side. It just gives the meat a nice charred exterior that’s quite nice.
resting and cutting the meat
Take the pork off the barbecue and place it on a cutting board. Leave it for just a few minutes to rest. Then thinly slice the meat. I personally think this is best cut real thin. Like, as thin as you can cut it. But that’s just personal preference, so cut it as you like it best.
There you go, it’s done and ready to serve. I think pork tenderloin is a great cut of meat and it’s easy to cook. It’s relatively inexpensive, at least where we live. So, it’s win win all around. And have you checked out my Roasted Pork Loin with a Sweet Sherry Sauce, it’s delish!
This is also great leftover, served in sandwiches, salads and put into pita breads. I’ve done it all and are all successful eats.
looking for side dishes
There are so many things you can serve with this Traditional Style Barbecue Pork Tenderloin. Honestly, when we had it recently, I just served it as you see it here. Basic baked potatoes and a simple salad. It was delicious just like that. But if you’re looking for anything a bit “extra”, here are a few fantastic ideas!
- Roasted Potato & Cherry Tomato Salad
- Potato & Cucumber Salad
- Crispy Garlic Potatoes with a Creamy Chive Dip
- Parmesan & Garlic Potato Wedges
- Picadillo with Feta
- Warm Mediterranean Salad
These are just a few mere suggestions of what would go well with this bbq pork dish. But you can serve what you like best. There are so many options. And if you are still stuck, check out all the other side dishes on the blog. There are only about 100! You can click here to get some more cooking inspiration.
I know it’s a late Monday post but it’s been a busy day! I tired so hard to get this out earlier, but it was the first day in over eight weeks that we were able to see friends and that was pretty exciting. Who else is on board with the excitement of seeing people that we don’t actually live with? To clarify, I’m and an out and out introvert and hermit. But seeing friends was the best thing, ever!
I hope you enjoyed Monday’s post and I’ll be back on Wednesday with something to satisfy that sweet tooth. Have a great Monday, whatever time of day or evening it is right now. And like always, keep on cooking friends.
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get the recipe!
Traditional Style Barbecue Pork Tenderloin
- 1 pork tenderloin 1 lb
- 1 Cup ketchup
- 1 Tablespoon white wine vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon brown sugar
- 1 Tablespoon Worcestershire sauce
- 2 Garlic cloves crushed
- 1/2 Onion finely chopped
- 1 Small dried chili finely chopped
- 1 tsp Salt
- 1 tsp Pepper
- First, make the barbecue sauce. In a small saucepan set over medium heat, add all the marinade ingredients. Stir well. Simmer for 25 – 30 minutes, stirring occasionally. Remove from heat and leave to cool.
- Place the pork tenderloin in a dish and pour over barbecue sauce. Cover and refridgerate for an hour or up to overnight.
- Remove the pork from the fridge about 30 minutes before you want to cook it.
- Place the marinaded pork on a large sheet of tinfoil and pour over all the sauce. Fold over the foil so all seams are sealed.
- Cook the pork on a preheated barbecue over medium heat for about 25 minutes.
- Remove the pork from the foil and place directly over the barbeuce for about 3-5 minutes each side. Remove from heat and transfer to a cutting board.
- Slice the pork into thin slices and serve with remaining marinade.