Year Round Barbecued Pork Tenderloin

Lean pork tenderloin is a lovely, tender, versatile meat that is so quick cooking it can easily be made up for a weeknight dinner, or become the star of your weekend barbecue with family and friends.

I have been using this recipe since November 11th, 2007.  I tore it from a Canadian Living Magazine - the July 2006 issue.  I have made it many many times and it is wonderful.  It is the first recipe I think of whenever I want to barbecue pork tenderloin.  The marinade ingredients are common pantry items that you likely already have on hand.

The excess marinade can be set aside and made into a sauce to be poured over the sliced meat, or on potatoes or rice.  Just put it into a saucepan with 3/4 cup of water.  Bring it to a boil and then lower the heat and simmer it to reduce, for about 10 minutes.  Then stir in 2 tsp of cornstarch that has been whisked with 1 Tbs of water.  Simmer the mixture till thickened and glossy, about 1 minute.  Lovely!  Serve it in a bowl with a spoon or a gravy boat.

The original marinade recipe calls for tomato paste and grainy mustard.  If I don't have either on hand I just use ketchup and regular mustard... it turns out very well.

And I like to make up the marinade and then pour it over the tenderloins in a large zipper lock plastic bag.  Easy cleanup that way.

Any pork leftovers can be stored in the refrigerator, then thinly sliced when cooled.  It is so handy in salads, particularly Asian noodle salads, and makes lovely sandwich fillings, too.

Here is the original as printed in the magazine.

Southwestern Barbecued Pork Tenderloin
Makes 6 servings

• 2 pork tenderloins, about 12 ounces each 

Marinade:

• 1/2 cup orange juice
• 1/4 cup tomato paste
• 2 Tbs grainy mustard
• 3 cloves garlic, minced
• 4 tsp chili powder
• 1-1/2 tsp granulated sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Worcestershire sauce
• 1/4 tsp salt

1.  In a bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt.
2. Add pork; turn to coat. 
3. Cover and refrigerate for at least 2 or up to 24 hours.
4. Remove pork from marinade, letting excess drip back into bowl. If you are going to make a sauce, pour marinade into a small saucepan and set aside, otherwise, discard it.
5. Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.
6. Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. 
7. Meanhile, if using, make up the sauce and serve it on the side.

Per serving, meat and sauce.
Weight Watchers P+ = 4.
Calories 186; Protein 29g; Carbohydrate 8g; Fat 4g; Fibre 1g.

Marinade mixed and ready for tenderloins.

Thinly sliced, after resting for a few minutes.

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