Quick and easy barbecued pork and potato salad make an all-American meal.
QUICK and easy barbecued pork and potato salad make an All-American meal. I use pork tenderloin for this recipe. It cooks quickly and has very little fat. Barbecue sauce can burn on the grill. To prevent a charred dish, brush the pork with a little bit of sauce a few minutes before it has finished cooking. Warm the remaining sauce and serve it over or alongside the sliced meat. Potato salad: Jazz up 350g plain potato salad by stirring in 2 tbsp sweet pickle relish, 2 thinly sliced scallions and, salt and freshly ground pepper to taste. Wine suggestion: Nice spicy barbecued pork goes well with a nice spicy red shiraz. If using a charcoal grill, let the coals burn down for 20 minutes. A gas grill should be lit about 10 minutes before it is needed.
Barbecued Pork Tenderloin
350g pork tenderloin ½ cup barbecue sauce 1 garlic clove, crushed ½ tsp hot pepper sauce Prepare a medium fire in grill. Remove fat from pork and butterfly it (slice almost in half length-wise and open like a book). Combine barbecue sauce, garlic and hot sauce. Grill pork 5 minutes. Turn and cook another 5 minutes. Brush 2 tbsp sauce over pork and grill 2 more minutes. Remove from grill. Heat remaining sauce. Slice pork at an angle. Spoon on warm sauce or serve it on the side. Makes 2 servings. – The Miami Herald/ McClatchy-Tribune Information Services