This is the best, moist and delicious barbecue pork tenderloin you’ll ever make. The secret is marinating the tenderloin in a herbed, apple, garlic sauce. This recipes doubles well so you can make extra for sandwiches or a cold plate dinner. Cold dinners are perfect for when it is too hot or you are too busy to cook.
1/2 cup frozen apple juice concentrate
3 tsp Watkins garlic liquid spice
1 tbsp Watkins rosemary, crumbled
2 tbsp honey mustard
1 tbsp Watkins grapeseed oil
1 tbsp Watkins minced green onion
1/2 tsp Watkins granulated black pepper
1 1/2 lbs pork tenderloin, fat trimmed
Directions: In bowl, mix all ingredients, except tenderloin. Place tenderloin in a bowl and pour mixture over it. Refrigerate for at least 2 hours.
Pre-heat the BBQ on medium heat. Remove tenderloin from the marinade and set marinade aside. Barbecue the tenderloin for about 15 minutes, turning and basting the meat often with the marinade. The meat should be brown on the outside with just a touch of pink on the inside. Remove from heat and let it sit for 5 min to let the juices settle before slicing it into half inch slices.
Heat the remaining marinade, bringing it just to a boil and serve it with the sliced tenderloin.