SOUTHERN BARBECUED PORK TENDERLOIN
1/3 cup barbecue sauce
1/4 cup peach spreadable fruit
1/2 teaspoon dried thyme leaves
1 pork tenderloin, trimmed of fat (3/4 lb)
6 green onion
Heat grill.
In small bowl, combine barbecue sauce, spreadable fruit and thyme; blend well. Set aside.
WHEN READY TO GRILL:
Insert meat thermometer into pork.
Place pork tenderloin on gas grill over medium heat or on charcoal grill prepared for indirect method of cooking. Cook 20-25 minutes or until meat thermometer reaches 160F, turning frequently and brushing with sauce mixture during last 10 minutes of cooking.
Place onions on grill during last 5-10 minutes of pork cooking time; cook until browned and wilted.
Remove pork and onions from grill; cover with foil. Let stand 5-10 minutes before slicing pork.
In small saucepan, bring any remaining sauce mixture to a boil.
TO SERVE:
Slice pork diagonally across grain into 1.2-inch slices. Serve pork with sauce and onions.
Servings: 3
Source: Pillsbury's Most Requested Recipes
1/3 cup barbecue sauce
1/4 cup peach spreadable fruit
1/2 teaspoon dried thyme leaves
1 pork tenderloin, trimmed of fat (3/4 lb)
6 green onion
Heat grill.
In small bowl, combine barbecue sauce, spreadable fruit and thyme; blend well. Set aside.
WHEN READY TO GRILL:
Insert meat thermometer into pork.
Place pork tenderloin on gas grill over medium heat or on charcoal grill prepared for indirect method of cooking. Cook 20-25 minutes or until meat thermometer reaches 160F, turning frequently and brushing with sauce mixture during last 10 minutes of cooking.
Place onions on grill during last 5-10 minutes of pork cooking time; cook until browned and wilted.
Remove pork and onions from grill; cover with foil. Let stand 5-10 minutes before slicing pork.
In small saucepan, bring any remaining sauce mixture to a boil.
TO SERVE:
Slice pork diagonally across grain into 1.2-inch slices. Serve pork with sauce and onions.
Servings: 3
Source: Pillsbury's Most Requested Recipes
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