- Calories per serving 182
- Fat per serving 5g
- Saturated fat per serving 1g
- Cholesterol per serving 74mg
- Fiber per serving 0g
- Protein per serving 24g
- Carbohydrate per serving 10g
- Sodium per serving 582mg
- Iron per serving 1mg
- Calcium per serving 12mg
Weeknight BBQ Pork Tenderloin
Greg Dupree; Styling: Ginny Branch
Make double or triple the sauce to use for other meals. Keep it in the fridge, covered, for up to 2 weeks.
How to Make It
Step 1
Preheat grill to medium-high (about 450°F). Stir together ketchup, vinegar, 2 tablespoons water, Worcestershire sauce, honey, onion powder and garlic powder in a small saucepan; bring to a boil over high heat. Reduce heat to low and simmer, stirring often, for 5 minutes. Set aside 1/2 cup of the sauce to serve with pork.
Step 2
Generously oil grill grate with grapeseed oil. Sprinkle pork with salt and pepper and grill, turning occasionally, for 15 minutes. Brush with remaining sauce and grill, turning occasionally, until a meat thermometer inserted in thickest portion registers 145°F, about 5 minutes. Serve with reserved 1/2 cup sauce.
Also appeared in: Health, June, 2016
