WW NORTH CAROLINA BBQ PORK TENDERLOIN WITH MOP SAUCE
This is out of my Weight Watchers cookbook called "Best of Weight Watchers Magazine" DH rated this excellent the last time I prepared it. It has 4 points per serving. (3oz meat with 2 tbls sauce) Use any leftovers for pulled pork sandwiches. Just thinly slice or chop the pork and combine with the leftover sauce in a small saucepan. Cook over low heat, stirring often, just until the meat is hot, and serve on soft sandwich rolls with sweet gherkin pickles on the side. This rub works great on chicken, beef and catfish.
Provided by teresas
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
- To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
- Rub half of the mixture all over the pork and let stand 15 minutes.
- Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
- Rub the pork with the remaining spice rub.
- Place over the indirect heat section of the grill.
- Grill 15 minutes.
- Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
- Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
- Server with the Mop Sauce.
Nutrition Facts : Calories 198.7, Fat 4.5, SaturatedFat 1.4, Cholesterol 73.8, Sodium 641.3, Carbohydrate 14.8, Fiber 1, Sugar 11.7, Protein 24.1
CAROLINA STYLE BARBECUED PORK LOIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
- BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes.
BBQ PORK TENDERLOIN
Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.
Provided by Bergy
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients (except pork), whisk well.
- Pour over the loin in a zip lock plastic bag or glass bowl.
- Marinade in the fridge for at least 2 hours.
- Remove loin from marinade, save marinade.
- Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
- Heat any remaining marinade and serve over the pork.
Nutrition Facts : Calories 211.1, Fat 6.9, SaturatedFat 1.7, Cholesterol 73.8, Sodium 110.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10, Protein 23.8
BBQ PORK TENDERLOIN IN THE CROCK POT
I wanted to make BBQ pork tenderloin in the slow cooker, but not pulled pork. This worked out nicely so I thought I'd post the recipe so I can make it again. Hope you enjoy it too. This was easy to slice, though could have easily been shredded as well. Served with rice to put the extra sauce on, along with a veg (I used peas and carrots). I only cooked 1 pork tenderloin and had lots of sauce leftover so you might only want to double the sauce if you do 3 or more tenderloins I would guess?!?
Provided by thepurpleturtle
Categories Pork
Time 8h5m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the pork tenderloin into the crockpot.
- Mix all the remaining ingredients together and pour over top of the pork tenderloin.
- Cook on low for 8 hours.
NORTH CAROLINA PULLED-PORK BARBECUE
This classic pulled pork is the ultimate holiday weekend grilling project.
Provided by Ruth Cousineau
Categories Backyard BBQ Summer Grill Grill/Barbecue Gourmet Graduation
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
- While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
- Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
- When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
- Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
- Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
- When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
- Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.
COULDN'T BE EASIER BBQ PORK TENDERLOIN (CROCK POT)
This is an incredibly easy Crock-Pot recipe that's loaded with flavor. Super tender and moist. Perfect for those days you don't want to mess with dinner.
Provided by Bekah49036
Categories Pork
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper pork loin and place in crock pot.
- Add garlic and onion.
- Pour BBQ sauce over meat.
- Add hot sauce and stir to evenly distribute.
- Cook on LOW for 6-7 hours.
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- To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
- Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
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