I’ll be honest – we always have a bottle of Rustica BBQ sauce in the fridge. Mon mari likes it on avocados and some sandwiches.
Rustica is the brand we have for ketchup, BBQ sauce and a whole like of strange sauces that, apparently, the French love but I refuse to try.
Some sauce names: Chinese, Algérienne, Burger, Aioli, Crudities, Louisiana, Mexican, Pepper, Kebab, Curry….
You get the idea…..
I buy the BBQ sauce for mon mari but, when we are actually using barbecue sauce on grilled meat, I make my own.
This is our favorite.
Click here to Pin Grilled Pork Tenderloin, Ginger Barbecue Sauce
PrintPork Tenderloin, Ginger Barbecue Sauce
This is a slightly hot barbecue sauce with the heat coming from the dry mustard and ginger. Add more if you like – or had hot sauce for more heat.
There should be enough of the Barbecue Sauce left for another meal – it’s great on chicken!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Grilling
Ingredients
- 1 pork tenderloin, about 12oz (360gr)
- 1 tbs paprika
- 1 tsp garlic powder
- 1/2 cup Ginger Barbecue Sauce
- Ginger Barbecue Sauce:
- 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
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 2 – 3 times, starting after 15 minutes.
- Remove and let rest a few minutes.
- Slice 1/2″ (1.5cm) thick and serve, drizzling with any remaining barbecue sauce.
- Ginger Barbecue Sauce:
- Heat all ingredients in a small saucepan, whisking to combine.
- Bring to a simmer just long enough to combine all ingredients.
Notes
I used all of the BBQ sauce to calculate the nutrition info, There is 204 calories in the recipe, or 102 per serving We normally only eat about half of it.
Pork should be done to an internal temp of 145F (62C) – which means it will be slightly pink in the center.
Remove 2 – 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into the entire sauce.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 303
- Sugar: 19.8 g
- Sodium: 330.7 mg
- Fat: 4.9 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 25.9 g
- Fiber: 3.3 g
- Protein: 38.6 g
- Cholesterol: 110.5 mg
I’d show you a photo of my garden but it’s looking very pathetic at the moment. It will only look worse as I continue to pull dead and dying plants.
There is no more room in the cave for winter squash. It took me a minute to figure out why I have no room even though my harvest is less than other years – although only slightly less. Then I realized that, normally, all of my big blue pumpkins and butternut squash would still be on the vines in the potager. I would be waiting for them to slowly die back.
At this time in September the cave would just have the acorn and delicata squashes. They would be mostly gone by the time I harvested the rest in October.
This year it’s all crammed in there.
I did see some pretty flowers the other day on our walk so I’ll leave you with a pretty photo rather than my potager complaints:
I have no idea what it is, but I liked it. It was in the far corner of this property… almost like someone had thrown it out and it decided to grow anyway.
I like that.
What is mon mari thinking….sauce on avocado …non non non !
And BBQ sauce, no less !
I believe those might be Lily of the Nile. I can’t tell for sure though, I’d need a closer look at the flower heads, but they sure are pretty. We see a lot of different day lilies, wild geraniums and such along the roadsides here. Quite often, there’s a few tulips as well, almost all helped along, I’m sure, by the squirrels 🙂
I don’t usually eat sauce on my meat. Husband likes it, but he’s usually not picky about it either. Sometimes, I do wonder if his taste buds work, but then he comes home with a jar of a homemade sauce that one of the guys he works with, brings him from his mother’s kitchen recipe and he swears it’s the best so what do I know?
My mother was a flower expert and was very (and rightly) proud of her flower beds. I, on the other hand, have always had the ‘if I can’t est it I’m not going to bother with it’ attitude. The hubs does the flowers here. I just enjoy them.
I’m not a big sauce person for meat either – but I like BBQ sauce on a hamburger patty and mustard on sausage. And chicken basted with BBQ sauce on the grill. But all those other sauces? I’ll pass.
They are agapanthus, indigenous to South Africa. They seem to grow very well here but I have not seen the very deep blue/purple colour, only blue and white. In my last garden I had two large beds of them.
Really? South African? How interesting… A large bed must have been gorgeous. I inherited a large bed of purple iris at our last house – beautiful when blooming but a real pain to take care of.
I just dropped your image into Google Lens and it says what Gill and nightmusic already did: Agapanthus: https://www.gardenia.net/plant-variety/agapanthus-lily-of-the-nile
It’s beautiful!
So is that pork tenderloin! I really like the sound of your from scratch barbecue sauce (it’s very similar to one of ours that we make).
Sauces are so easy to make – why bother buying the? Plus you can make them just the way you like it.
Lily of the Nile – love the name… And the flower