Time 40m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.
Time 40m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; brush with some of the sauce. Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining sauce. Let stand for 5 minutes before slicing.
Time 1h Number Of Ingredients 10 Steps:
Preheat oven to 450 degrees. Make the barbecue sauce: In a medium bowl, stir together tomato sauce, 1/4 cup water, onion, garlic, sugar, vinegar, mustard, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over pork. In a medium ovenproof skillet, heat oil over medium-high heat. Place pork in skillet, and sear on all sides until golden brown, about 8 minutes total. Remove from heat, pour off excess fat from skillet, and carefully pour some of the barbecue sauce over pork, covering completely. Transfer skillet to oven. Cook, basting every 15 minutes, until juices run clear, about 45 minutes; meat should register 155 degrees on an instant-read thermometer. Transfer pork to a cutting board; cover and let rest about 10 minutes, then slice thinly and serve with remaining barbecue sauce.
Time 4h25m Yield 12 Number Of Ingredients 10 Steps:
Preheat a slow cooker on High for 15 minutes. Rub tenderloin with salt and pepper. Add 1 tablespoon oil to the hot slow cooker. Add tenderloin and sear for 1 to 2 minutes per side. Meanwhile, mix barbecue sauce, ketchup, brown sugar, vinegar, remaining 2 tablespoons oil, oregano, Worcestershire sauce, and hot pepper sauce in a medium bowl. Pour over the seared tenderloins to cover. Cover the slow cooker, reduce to Low, and cook until pork is slightly pink in the center, 4 to 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If you want to shred the pork, cook for 1 to 2 more hours.
Time 1h5m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise. Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides. In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.
Time P1DT45m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
In a bowl, combine first 7 ingredients; mix well. Add meat, turn to coat completely. Cover, and refrigerate 1 hour, or overnight, turning meat occasionally. Set oven to 350 degrees. Drain meat and reserve the marinade. Place meat on a wire rack over a baking sheet. Bake 40-45 minutes, or until no longer pink in the center, turning and basting occasionally with marinade. Remove meat from oven; cool. Cut into diagonal slices. Garnish with green onions.
More about “oven barbecued pork tenderloins recipes”
Time 50m Yield 6 servings. Number Of Ingredients 9 Steps:
Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.
