Grilled Pork Tenderloin with Ginger Barbecue Sauce

When we first moved to this side of the pond commercial barbecue sauce was not available. Now we have a choice of two: Heinz and Amora.

They taste alike.

I make my own.

Actually, I used to make my own when we lived in the US, too…. But not all the time.

I still have to go to the health food store to get the molasses, though.

This is the spicy version…. Use more or less ginger and dry mustard to suit your taste.

Grilled Pork Tenderloin with Ginger Barbecue Sauce

Total time: 35 minutes

Ingredients:

  • 1 pork tenderloin, about 12oz (360gr)
  • 1 tbs paprika
  • 1 tsp garlic powder
  • 1/2 cup Ginger Barbecue Sauce

Grilled Pork, Ginger Barbecue Sauce

Instructions:

  • Mix paprika and garlic powder.  Rub over pork.
  • Put pork on barbecue or in 400F (200C) oven for 25 – 30 minutes.  Turn occasionally to brown on all sides.
  • Baste pork with barbecue sauce after 15 minutes.  Baste 2 – 3 times.  When you think pork is done slice into middle to check.  It should be done to an internal temp of 145F (62C).
  • Remove, slice about 1/2″ (1.5cm) thick and serve, drizzling with any remaining barbecue sauce.

Ginger Barbecue Sauce

Ingredients:

  • 1 cup (8oz (240ml) tomato sauce
  • 2 tbs molasses
  • 2 tbs cider vinegar or other vinegar
  • 1 – 2 tsp dry mustard    try 1 tsp, taste after heating, add more if you like
  • 1 – 2 tsp ground ginger  try 1 tsp, taste after heating, add more if you like
  • 1 tbs soy sauce

Ginger Barbecue SauceInstructions:

  • Heat all ingredients in a small saucepan, whisking to combine.
  • Bring to a simmer just long enough to combine all ingredients.

Note: Remove 2 – 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into the entire sauce.

Print Recipe

We tend to like it a little less spicy for chicken – but then, I have a wimpy palate.

We’ve been having strange summer weather lately….. Hot sunshine one minute and violent thunderstorms the next. It’s more like a Minnesota summer than a French summer.

When I lived in Minnesota being online was relatively new and involved a dial-up modem that was paid for by the minute….. Which means that one was only online for brief periods of time.

Not that there was any reason to be online other than to send emails. There were no search engines or browsers or shopping sites or social sites or anything else….. And very few people to send an email to.

Here, during a thunderstorm, I have to disconnect our DSL router (very susceptible to power surges through the phone line – I’ve replaced three of them) and our computers.  Yes, I have surge protectors, but I have also replaced two computers that have been fried. I think it may be because we are on top of a hill, tallest thing around and all that.

We regularly have the circuits blown at least twice during a storm, which means that all the appliance clocks have to be reset, as well as the TV be reprogrammed.  We now just wait until we’re certain the storm is passed.

If my  timing is very nice I can do my exercises during the storm.  If not – I can’t work online because everything is turned off and I can’t work in the garden because it’s raining and storming.

At least, unlike Minnesota, there are no mosquitoes here.

2 thoughts on “Grilled Pork Tenderloin with Ginger Barbecue Sauce”

  1. We have learnt (from living in Africa) to unplug anything susceptible at the first signs of thunder however that has no effect on incoming lines. We were finally re-connected today after being offline since the thunder storms of 19h July!! Significant damage was caused to the local exchange but surprisingly our phone line was unaffected.Now to catch up with everything that has happened since we were last on line.

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