Sticky BBQ-Glazed Pork Tenderloin Recipe

Sticky BBQ-Glazed Pork Tenderloin

• Level: Easy
• Yield: 4 to 6 servings
• Total Time: 40 min
• Active Time: 15 min

Nutritional Analysis Per Serving (1 of 6 servings):
Calories 512 | Total Fat 23 g | Saturated Fat 4 g | Carbohydrates 42 g | Dietary Fiber 4 g | Sugar 31 g | Protein 37 g | Cholesterol 109 mg | Sodium 897 mg

Prepare yourself for an unforgettable culinary experience with this stunning pork tenderloin. Smoky, sweet, and subtly spicy notes dance across your palate, complemented by meat so tender it practically dissolves on your tongue. The brilliance of this dish lies in its sophisticated flavor layeringachieved effortlessly with store-bought barbecue sauce that saves you precious time without sacrificing any depth or satisfaction.

Ingredients

• 2 tablespoons smoked paprika
• 1 tablespoon packed brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 pork tenderloins
• 1 cup store-bought barbecue sauce
• 2 tablespoons olive oil
• Grilled Pineapple-Pepper Relish (recipe follows) for serving

Grilled Pineapple-Pepper Relish Ingredients

• 1/2 pineapple, cored and sliced into rings
• 5 tablespoons olive oil
• 3 jalapeos, halved and seeded (or leave some seeds for more heat)
• 1 poblano pepper, halved and seeded
• 1 large red bell pepper, quartered
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon agave syrup
• 1 lime, zested and juiced

Instructions

1. Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil.
2. In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Generously coat both pork tenderloins with this aromatic seasoning blend.
3. Divide the barbecue sauce: transfer 1/3 cup to a small bowl for basting, and reserve the remaining 2/3 cup to serve on the side.
4. Heat the olive oil in a large skillet over medium heat. Once shimmering, sear the pork on all sides until golden brown, approximately 4 to 5 minutes per side. Transfer the seared pork to your foil-lined baking sheet and brush generously with some of the reserved barbecue sauce.
5. Roast in the oven for approximately 15 minutes, basting with barbecue sauce and rotating the pan every 5 minutes, until the exterior becomes sticky and charred and the internal temperature reaches doneness. Switch the oven to broil at 500 degrees F and broil for 1 to 2 minutes until the glaze becomes bubbly and caramelized. Allow the pork to rest for 5 minutes before slicing.
6. Plate the sliced pork topped with the Grilled Pineapple-Pepper Relish and serve with the remaining barbecue sauce on the side.

Grilled Pineapple-Pepper Relish Instructions

1. Heat a grill pan or outdoor grill to medium temperature.
2. Lightly brush the pineapple rings with 1 tablespoon of olive oil and arrange on the grill pan. Toss the jalapeos, poblanos, and bell peppers with the remaining 4 tablespoons of olive oil, salt, and pepper, then place on the grill pan. Grill the fruit and vegetables until beautiful char marks appear on both sides, about 5 minutes total. Transfer to a cutting board and dice into small, uniform pieces. Place in a mixing bowl and fold in the cilantro, agave syrup, and lime zest and juice. Stir until well combined.