I know that Independence Day is still a few days away, but I wanted to go ahead and start posting some recipes that would be great for your 4th of July celebration! If you’re still working on the menu for your holiday get-together, perhaps the recipes that I’ll be posting for the next few days might give you some inspiration! This BBQ pork tenderloin was amazing! It’d be perfect for a 4th of July cookout.
This is a very simple and straightforward recipe. You mix up the marinade, let it refrigerate, and then grill (or bake, if you don’t have access to a grill). The only thing that kinda threw me for a loop was the ingredient, “sriracha sauce.” I had never heard of it before. As this is NORMAL cooking, I’m not sure if this is a normal ingredient that you would be likely to have in your pantry. (Or maybe it is, and I’m the abnormal one?) Although it’s available in most grocery stores, if you’re like me, you probably don’t want to buy a bottle for just 2 tablespoons worth. I googled some substitutes and basically couldn’t come up with much of an answer. Hot sauce is as close as you’ll get but apparently is still very different from sriracha. So, I did the best thing I could think of…I completely left it out of the marinade. If you prefer yours to have some more heat, then I guess you can go with hot sauce or get some sriracha!
Let me know if this sriracha sauce really is an ingredient that you use consistently! Is it something I really should stock in my pantry?
Grilled BBQ Pork Tenderloin
Source: Add a Pinch
1 (3-4 lb) pork tenderloin
½ cup BBQ Sauce
¼ cup grape jelly
2 tablespoons Sriracha Sauce (I left this out because I didn’t have it)
2 tablespoons Worcestershire Sauce
1 clove garlic, minced
1 teaspoon ground black pepper
Place pork tenderloin into a large zip lock bag.
Whisk together all remaining ingredients. Pour half of BBQ sauce mixture over pork tenderloin. Remove excess air from zip lock bag and seal.
Place pork tenderloin in refrigerator for an hour to overnight to marinate. Cover remaining marinade/sauce with plastic wrap and store in the refrigerator for later use.
Bake or grill pork tenderloins until they reach an internal temperature of 160 degrees F. Remove from oven or grill and wrap with aluminum foil for five to ten minutes to rest.
When ready to serve, brush with additional BBQ sauce.