DescriptionExcerpted 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
- 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
- 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
- In a large skillet or Dutch oven, brown over medium heat for 20 to 25 minutes, rolling often to brown all sides.
- Pour Tart Honeyed Sauce over tenderloin.
- 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.
- 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.
- Slice 1/2 inch thick, surround with colorful sautéed sweet peppers and serve hot.