It’s easy to just grab a bottle of barbecue sauce at the store or from the pantry.
I actually always keep one in the fridge for mon mari. He liked to drench avocados in it.
No comment.
For drenching pork on the barbecue, however, I make it fresh.
Once I figured out that I could use Black Treacle (from the English Store) as a substitute for molasses (which is ‘American’ and, therefore, not available here) I happily make barbecue sauce most days.
Why isn’t molasses available ( I ask myself) ?
I can buy Spam and Maple Syrup…
Someone decided that Black Treacle is close enough ?
Click here to Pin Barbecued Pork Tenderloin
PrintBarbecued Pork Tenderloin
Slightly pink pork is perfect if you want it tender and moist. Be careful to not overcook. A meat thermometer is invaluable. Temp should be 145 F (62C).
The sauce is also good on chicken.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Grilling
Ingredients
- 12oz (360gr) pork tenderloin
- 3 tbs molasses
- 2 tbs coffee
- 1 tbs Balsamic vinegar
- 1 tbs Dijon-style mustard
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp celery salt
Instructions
- Put molasses, coffee, vinegar, mustard and garlic powder into a bowl and stir well.
- Sprinkle pork with chili powder, paprika and salt.
- Cook pork on barbecue for 25 – 30 minutes, depending on thickness.
- Turn once or twice to brown on all sides
- After 15 minutes start brushing with molasses sauce, turning at least once and using all of the sauce..
- Pork is done at 145 F (62C). It will be slightly pink in the center which is perfect.
- When done let it rest for 3 – 4 minutes.
- Slice at an angle, into 1″ (2.5cm) thick slices and serve.
Notes
If you don’t have a thermometer (instant or remote read) check it after 20 minutes by slicing into middle for a peak.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 293
- Sugar: 23.7 g
- Sodium: 319.3 mg
- Fat: 3.9 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 110.5 mg
Here is another Grilled Pork Tenderloin, this one has a Miso Barbecue Sauce.
Our brand new fiber optic internet cable is still dangling from a pole, broken.
They promised to have it fixed yesterday.
Then they promised to have it fixed today.
I’m waiting for them to call me with the new promise.
That is something new. It used to be that, after the promise was given, we, the customer, had to call to find out any news. Now a time is set for them to call me.
I guess that allows them to control the narrative.
Our new fiber was wonderful – for a week.
On the positive side we both upgraded our phones last winter (Google Pixel) so now we have 2 hotspots.
And every time they break their promise they increase our data allowance.
But it’s kind of like someone increasing your ice cream consumption allowance from 20 gallons a day to 50 gallons a day.
Meaningless…..
I would take the ice cream increase….if they also promised no calories !
If it worked that way – more ice cream !
Hubs has a friend who’s mom makes BBQ sauce and I must admit, it’s pretty good, though a bit on the sweet side so I don’t eat it. I’m a Carolina girl myself and like the vinegar base better than the sweeter bases. But I always have a quart of that in the fridge and for the few times I do have sauce, the old Open Pit stand-by. And we love pork tenderloin on the grill. It’s a perfect meat to grill, isn’t it?
Oh, and tell mon mari…the BBQ sauce over avocados sounds pretty awful to me but then, I love a little A1 on steamed cauliflower so who am I to talk? 😉
I miss Open Pit – it had such a nice, hickory flavor to it. We also don’t have hickory trees, thus, no hickory chips lol
We all have our little eating secrets…. I like ketchup on canned tuna. Shhhh….
Here in Agen, I’ve found Organic Molasses in the Bio shop – Melasses de canne a sucre.
Good idea – I always forget about the bio store. Thanks!