Pork is a real nutritional bargain. Lean cuts, such as the tenderloin, are low in fat and an excellent source of B vitamins, such as thiamine, B6 and B12 as well as iron and zinc.
Ingredients
3
tablespoons barbecue sauce
1
tablespoon reduced-sodium soy sauce
1
tablespoon dry sherry
2
cloves garlic, minced
1/2
teaspoon crushed Szechwan peppercorns or red pepper flakes
2
whole pork tenderloins (about 1-1/4 to 1-1/2 pounds total)
1. Preheat oven to 350°F. Combine barbecue sauce, soy sauce, sherry, garlic and peppercorns in small bowl.
2. Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165°F when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)
3. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10(0)F during stand time. Slice diagonally and serve warm with rice, if desired. Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months.
Variation
For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture. Prepare roasts as recipe directs. Roasts can be grilled over medium coals until an internal temperature of 155°F is reached. (Turn pork after 8 minutes; check temperature at 16 minutes.)
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