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Pork Barbecue

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  Packed dark brown sugar 3 Tablespoon
  Paprika 2 Teaspoon
  Freshly ground pepper 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Pork tenderloin 1 1⁄2 Pound, trimmed of all visible fat
  Vegetable oil 1 Teaspoon
  Cider vinegar 2⁄3 Cup (10.67 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Ketchup 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Crushed red pepper 1⁄4 Teaspoon
  Hamburger rolls 4

1. Preheat the oven to 450°F. Mix 1 tablespoon of the brown sugar, the paprika, 1/2 teaspoon of the pepper, 1/4 teaspoon of the salt, the cumin, and chili powder in a small cup. Place the pork on a piece of wax paper. Sprinkle the spice mixture over the pork, patting the meat to help the spices adhere.
2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, and then add the pork. Cook, turning occasionally, until well browned, about 5 minutes. Transfer the pork to a shallow roasting pan. Roast until an instant-read thermometer inserted in the center of meat registers 160°F, about 15 minutes. Let stand 10 minutes.
3. Meanwhile, combine the remaining 2 tablespoons brown sugar, 1/4 teaspoon each pepper and salt, the vinegar, water, ketchup, onion, garlic, and crushed red pepper in a saucepan; bring to a boil. Reduce the heat slightly and boil until reduced to 3/4 cup, about 15 minutes.
4. Thinly slice the pork. Toss the pork and 3/4 cup of the sauce in a large bowl. Serve on the rolls with the remaining sauce on the side.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1845 Calories from Fat 316

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 9 g44.9%

Trans Fat 0.2 g

Cholesterol 442.3 mg147.4%

Sodium 3145.9 mg131.1%

Total Carbohydrates 207 g68.9%

Dietary Fiber 9.3 g37.2%

Sugars 73.8 g

Protein 159 g318%

Vitamin A 113.6% Vitamin C 17.1%

Calcium 42.8% Iron 83.2%

*Based on a 2000 Calorie diet

Pork Barbecue Recipe