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BBQ Pork with Mop Sauce



We are not partakers of red meat very often.  When we do it is usually in the form of a roast or pork chops, sometimes  a stew . . . sausages.  Maybe we might have red meat about once every two weeks if that.  Todd does love a good chop and he adores this BBQ Pork that I make from time to time.  Its done in the oven, not on the BBQ, but it has a lovely spicy rub and I serve it with a zingy sauce for dipping!



Its a recipe I adapted from Cooking Light a very long time ago.  It was in one of their year books, but I have since given them all to a charity shop so I can't tell you for sure which one it was in.  I love the Cooking Light recipes.  You know that they are fairly healthy and low in fat and calories.


This pork cooks perfectly.  Its not overly done or under done, but just right.  Pork tenderloin is a meat which can dry out really quickly if you don't watch it. Its such a lean meat you need to be careful not to overcook it.  In fact you can err on the side of caution these days and serve it a little bit pink.  It's not as dangerous to do so as it used to be.  Better a bit pink than overdone and dry.


This is a dish I used to make frequently when I worked at the manor.  The Mrs was always watching her calories.  It was a fine balance to find something which pleased them both.  Low in fat and calories for her and tasty for him.


This rub is really delicious and helps to keep the juices in the meat as it coats the outside with a crust.  Its a bit spicy yes, but not burn your mouth smack you in the face spicy if you know what I mean.


The sauce is a nice match.  It is tangy and sweet and goes perfectly with the pork.  I like to serve some oven chips and homemade coleslaw with it.  Today I added some sultanas to the coleslaw for a tiny bit of sweetness.  It all goes together very well. 


 
*BBQ Pork With Roll Mop Sauce*
Serves 6
Printable Recipe


Wonderfully lean pork filet covered in a deliciously spicy rub and then roasted in the oven just until done, so that it is moist and flavourful, this dish is a real winner. I love the tangy spiciness of the sauce which accompanies it. Any leftovers make a delicious hot sandwich when shredded and heated in any leftover sauce.


2 TBS dark soft brown sugar
1 TBS paprika
1 TBS mild chili powder
1 ½ tsp ground cumin
1 tsp salt
¼ tsp cayenne pepper
Freshly ground black pepper to taste
2 pork tenderloin fillets (1 ½ pounds), trimmed of all visible fat

For the Sauce:
1/3 cup tomato ketchup (70ml)
¼ cup cider vinegar (60ml)
2 TBS molasses
2 tsp Worcestershire sauce


Pre-heat your oven to 230*C/450*F. Line a baking tray with foil and spray it with cooking spray. Set aside.


Combine the brown sugar, paprika, chili powder, cumin, salt, cayenne and pepper in a bowl. Mix well. Rub half of the mixture into and all over the pieces of pork. Let stand for 15 minutes.


At the end of the 15 minutes rub the pork with the remaining spice mixture. Place on the baking tray and bake it in the oven for about 30-35 minutes, until just done. (this all depends on the thickness of your pork. It may take longer or shorter time) The end result will be beautifully moist pork, just pink in the middle, which is perfectly acceptable. ( Any more done than that and it is too dry. Most people overcook their pork) A meat thermometer will register an internal temperature of 71*C/160*F.


Make the sauce while the pork is roasting. Combine the sauce ingredients in a small saucepan and bring to a simmer over medium heat, then turn the heat down to very low and keep it warm while the meat cooks.


Remove the meat from the oven and let it rest for about 10 minutes before cutting into 12 thickesh slices. Serve with the sauce.


Todd really enjoys this when I cook it.  It be "Man-food!"  I confess, I like it too.  Its simple and tasty and goes together in a flash.  If you want my coleslaw recipe you can find it here.    Bon Appetit!
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Marie Rayner
4 Comments
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4 comments:

  1. Mouth smacking hood for sure. Mouth watering just reading about it

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  2. I like pork a lot.need to pick some up after the holidays..

    ReplyDelete
    Replies
    1. Have you made your Tortiere yet Monique? I haven't I am way behind. I must pick up the meat early next week to make them. They are a MUST for Christmas! xo

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