PORK TENDERLOIN WITH BARBECUE SAUCE RECIPES

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COULDN'T BE EASIER BBQ PORK TENDERLOIN (CROCK POT) - FOOD.…



Couldn't Be Easier BBQ Pork Tenderloin (Crock Pot) - food.… image

This is an incredibly easy Crock-Pot recipe that's loaded with flavor. Super tender and moist. Perfect for those days you don't want to mess with dinner.

Total Time 6 hours 5 minutes

Prep Time 5 minutes

Cook Time 6 hours

Yield 4 serving(s)

Number Of Ingredients 6

3 lbs pork tenderloin
8 ounces of your favorite barbecue sauce (I prefer 'Sweet Baby Ray's Honey BBQ Sauce)
1 small onion (minced)
2 -3 garlic cloves (minced)
2 dashes hot sauce (optional for less sweetness)
salt and pepper

Steps:

  • Salt and pepper pork loin and place in crock pot.
  • Add garlic and onion.
  • Pour BBQ sauce over meat.
  • Add hot sauce and stir to evenly distribute.
  • Cook on LOW for 6-7 hours.

Nutrition Facts : Calories 511.6, FatContent 12.2, SaturatedFatContent 4, CholesterolContent 221.3, SodiumContent 708.2, CarbohydrateContent 24.8, FiberContent 0.7, SugarContent 17, ProteinContent 70.6

PORK TENDERLOIN WITH CHIMICHURRI RECIPE | TYLER FLOR…



Pork Tenderloin with Chimichurri Recipe | Tyler Flor… image

Provided by Tyler Florence

Categories     main-dish

Total Time 58 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 to 8 servings

Number Of Ingredients 15

6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Steps:

  • Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
  • Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
  • Preheat an outdoor charcoal grill or oven broiler to high.
  • Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

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