• 1 Pork Tenderloin Around 3-4 Pounds
• ½ Cup BBQ Joe’s Produce Sauce
• ¼ Cup Grape Jelly
• 2 Tablespoons Sriracha Sauce Or Your Favorite Hot Sauce
• 2 Tablespoons Worcestershire Sauce
• 1 Clove Garlic Minced
• 1 Teaspoon Black Pepper

Instructions

• In a large bag whisk together BBQ sauce, grape jelly, Sriracha Sauce, Worcestershire Sauce, garlic, and pepper.
• Place pork tenderloin in a large ziploc bag. Pour half of sauce mixture over the pork.
• Remove air from bag. Marinate for at least 1 hour in the fridge up to overnight.
  
• Store remaining marinade in an airtight container in the fridge too.
• Grill or bake pork tenderloin until it reaches an internal temperature of 145 degrees F. Mine took around 15 minutes on the grill and 40 minutes in the oven.
  
• Let rest for 5-10 minutes.
• Brush with reserved sauce before serving and/or serve with sauce on the side for dipping.
  

Notes

Ingredient Notes

• Pork Tenderloin: Pork tenderloin is a lean boneless cut that comes from the back of the pig.  Avoid pork loin which is best cooked low and slow in the crockpot. 
• BBQ Sauce: I like Sweet Baby Rays. Feel free to use your favorite.

Tips and Tricks

• Dry: Pat meat dry before adding you get a beautiful sear. 
• Remove the tough membrane covering the tenderloin before cooking as it will not break down when cooking.
• Do not overcook: Overcooking will lead to tough chewy meat. Cook just until you reach an internal temperature of 140 degrees F.  The temperature will rise  a bit as it rests.  It is okay if it still looks a little pink in the center
• Rest: Allow meat to rest for at least 10 minutes before slicing. This helps the juices redistribute and helps you avoid a dry end result. 
• Food Safety: Divide your marinade in half. Use half to marinate your raw meat, and half to brush onto the cooked meat. Never reuse marinade which contains bacteria. 

• Direct vs. Indirect Heat: Sear over direct heat for a great crust and then move to indirect heat to avoid overcooking.

Recipe and photo from Baking Beauty.