The secret to this barbecue pork tenderloin recipe is the combination of the pork cooked in a spicy rub and then a lovely tomato and fire roasted red pepper sauce to top it off.
Just look at how succulent and moist that meat is in the picture below:
Tenderloin is the equivalent pork cut to fillet steak. It's the muscle which sits close to the spine and doesn't get much activity whilst the pig is foraging for food. There's very little connective tissue and there's really not much fat on it at all. Consequently cooking a tenderloin to perfection does require you to watch it carefully because it's really easy to overcook and once overdone it is dry.
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 will be plenty of time to have a glass of wine. The barbecue sauce has a distinctly Italian influence to it so I like to compliment 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.
Preparation Time:- 30 mins
Marinade Time:- 30 mins
Cooking Time:- 30 mins
Total Time:- 1 hr 30 mins
Blitz the above ingredients excepting the peppers and the basil leaves in a food processor for a few seconds and then pour 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 put to one side whilst you cook the tenderloin.
Now back to the serious part of the barbecue pork tenderloin recipe:
Prepare the rub below, brush some olive oil over the pork and rub all over.
For the dry rub:
Once you've applied the rub, give it a further 30 minutes to soak up into the meat.
Medium hot coals are required so there’s plenty of time to finish the Montepulciano. Slap the tenderloin on the grill, turn occasionally and 20 minutes later you'll have a beautifully cooked pork tenderloin.
This point is open to debate but I like my pork tenderloin to be just a little pink on the inside so I use a temperature probe and look for 60°C or 140°F core temperature. Food safety standards would tell you that I'm 10°C under where I should be but my view is if you took pork tenderloin to 70°C (160°F) then it will be dry.
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 onto 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!
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