Pork Tenderloin with Tart Honeyed Sauce


Excerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press

Slow and low is the key to this succulent and tangy favorite.

Year Round
  • Prep Time:
    15 mins
  • Cook Time:
    2.5 hrs
  • Ready In:
    3 hrs


  • 4 pork tenderloins
  • 2 recipes Tart Honeyed Sauce (below)
  • 2 tablespoons Brisket Rub (below)

Tart Honeyed Sauce

  • 1/2 cup Burgundy wine
  • 1/2 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 3 tbsp prepared mustard
  • 1/2 cup honey
  • 1 tsp Tabasco Sauce

Brisket Rub

  • 2 tbsp freshly ground black pepper
  • 1 tbsp kosher salt or sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp sugar

Preparation Directions

  1. In a large skillet or Dutch oven, brown over medium heat for 20 to 25 minutes, rolling often to brown all sides.
  2. Pour Tart Honeyed Sauce over tenderloin.
  3. To maintain a gentle simmering of sauce, add coals as needed. Turn tenderloins every 15 to 20 minutes and baste generously with a brush. As sauce begins to thicken, continuously baste and turn tenderloins. Sauce will continue to thicken. If sauce begins to blacken, add more pineapple juice.
  4. Once an internal temperature of at least 145º is reached (about 2 to 2 1/2 hours), remove tenderloins from pan and place on cutting board or serving platter to cool for at least 10 minutes.
  5. Slice 1/2 inch thick, surround with colorful sautéed sweet peppers and serve hot.

Suggested Cookware