Barbecue Pork Tenderloin Recipe
With Fire Roasted Red Pepper Sauce

The secret to this barbecue pork tenderloin recipe is the combination of the pork cooked in a rub and then a lovely tomato and fire roasted red pepper sauce to top it off.

Tenderloin is the equivalent pork cut to fillet steak so there's really no much fat on it and cooking a tenderloin to perfection does require you to watch it carefully.

A top tip for the barbecue sauce is not to cook it too much, it should still have “substance” and “bite” and really blast out the fresh flavors.

The barbecue sauce will take about 30 mins to reduce and can be done while the peppers are roasting on the grill. Click here for my fire roasting red pepper recipe.

So while the pork is cooking there’ll be plenty of time to have a glass of wine. The barbecue sauce has a distinctly Italian influence to it so I like to complement it with a good bottle of Montepulciano d’Abruzzo.

There’s enough here to do two pork tenderloins each weighing about 450g or 1lb. Trim any fat off (if there is any) the tenderloins and then apply the rub

So time to light the BBQ and get those peppers roasted in the fire

You’ll also need a handful of chopped fresh basil to finish off

For the sauce:

• 8 chopped fresh plum tomatoes (or 1 400g can peeled plum tomatoes)
• 2 tablespoons olive oil
• 1 red onion roughly chopped
• 2 cloves of chopped garlic
• Salt & Freshly ground black pepper

Blitz the above in a food processor for a few seconds and then throw it in a pan and bring it to a simmer. I’ll leave it you how long you how long you want to reduce the sauce – it really depends on much bite you want. My vote goes for anything between 15 and 20 minutes on simmer and you'll have a great tasting sauce with a wonderfully viscous consistency.

To finish, add the chopped fire roasted red peppers and when ready to serve stir in the fresh basil leaves.

Now back to the pork:

Prepare the rub below, brush some olive oil over the pork and rub all over.

For the dry rub:

• 1 teaspoon paprika
• 1 teaspoon muscovado sugar
• 1 teaspoon salt and freshly ground black pepper
• 1 teaspoon chilli powder

Medium hot coals are required so there’s plenty of time to finish the Montepulciano. Slap the tenderloin on the grill, turn occasionally and 30 minutes later you'll have a beatifully cooked pork tenderloin.

Allow the tenderloin to rest for 5 minutes to seal in the juices and then you're ready to plate up. Slice the tenderloin at half inch intervals, serve it oto the plate and spoon on some of the sauce to accompany it.

Now is that the best barbecue pork tenderloin recipe you've ever tasted?.....Well, Bon Appetit!

Related Pages:-

Chinese Smoked pork Tenderloin Recipe
Essential Tip How To Peel Garlic
Information about BBQ Grills
More Great Barbecue Pork Recipes

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