Pork Tenderloin Southern Style
- Active Time 30m
- Total Time 50m
Homemade barbecue sauce glazes lean pork tenderloins in this simple dish. Serve with black beans and rice.
- 2 teaspoons extra-virgin olive oil, divided
- 1/2 small onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons reduced-sodium soy sauce
- 2 (3/4-pound) pork tenderloins, trimmed
- Freshly ground pepper to taste
Preheat oven to 425 degrees F. Heat 1 teaspoon of the oil in a medium saucepan over medium heat. Add onion, jalapeño and garlic; sauté until softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce; reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes.
Rub tenderloins generously with black pepper. Heat the remaining 1 teaspoon oil in a medium ovenproof skillet over medium-high heat. Add the tenderloins and cook, turning, until well browned on all sides, 2 to 3 minutes.
Brush the pork generously with some of the barbecue sauce. Place the skillet in the oven and roast for 7 minutes. Turn over the tenderloins and brush them with remaining sauce and roast for 7 to 8 minutes more, or until the internal temperature is 160°F. Let the pork rest for 5 minutes. Carve into 3/4-inch-thick slices and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
292 calories; 8g total fat; 2g total saturated fat; 124mg cholesterol; 226mg sodium; 12g carbohydrates; 0g fiber; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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