- 3 tablespoons barbecue sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon dry sherry
- 2 cloves garlic, minced
- 1/2 teaspoon crushed Szechuan peppercorns or red pepper flakes
- 2 whole pork tenderloins (about 1 1/4 to 11/2 pounds total)
Preheat oven to 350°F. Combine barbecue sauce, soy sauce, sherry, garlic, and peppercorns in small bowl.
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.)
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°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.)
Yield: 4 servings. Serving size: 1/4 of total recipe.
Nutrition Facts Per Serving:
Calories: 199, Carbohydrates: 3 g, Protein: 32 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 101 mg, Sodium: 301 mg, Fiber: 1 g
Exchanges per serving: 3 1/2 Meat.
Copyright Diabetic Cooking.