Porktenderloinislandbarbecue Recipes

BARBEQUED PORK TENDERLOIN

Barbequed Pork Tenderloin image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

8 (8-ounce) pork tenderloins
3 ounces olive oil
3 ounces Rathbun Family Rub, recipe follows
2 ounces granulated garlic
2 ounces granulated onion
1-ounce cayenne pepper
1/2-ounce white pepper
1-ounce black pepper
4 ounces salt
4 ounces paprika
3 ounces brown sugar

Steps:

Rub tenderloins with oil and season with barbeque rub. Let marinate for about 1 hour. Grill until desired temperature is reached, medium rare is best (145/150 degrees.)
Mix ingredients together and store in dry container.

PORK BARBEQUE

Pork Barbeque image

The BEST pork barbeque recipe available. It is a modified version of a long time secret pork barbeque recipe of a now out of business barbeque restaurant in Harrisburg, Pennsylvania. It can be made the day that it is to be served, but the best is to cook it the day before, place it in the refrigerator overnight, and then heat it in the slow cooker the next day to serve. This way, it soaks up all of the added flavoring.

Provided by William B. Fuhrer

Categories Main Dish Recipes Pork Pulled Pork

Time 5h50m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup white wine
1 teaspoon white pepper
2 teaspoons liquid smoke flavoring
4 cloves garlic
2 teaspoons freshly ground black pepper
2 tablespoons hot pepper sauce
3 tablespoons Worcestershire sauce
5 pounds boneless pork chops
2 tablespoons barbeque sauce
2 medium onions, finely chopped
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped

Steps:

In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 6.2 g, Cholesterol 62 mg, Fat 11.4 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 4 g, Sodium 122.9 mg, Sugar 2.9 g

OVEN-BARBECUED PORK TENDERLOINS

Oven-Barbecued Pork Tenderloins image

My family still savors and prepares this luscious heirloom recipe. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

3 tablespoons ketchup
2 tablespoons cider vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
2 pork tenderloins (3/4 pound each)

Steps:

Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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