Week­night BBQ Pork Ten­der­loin

Milwaukee Health - - NUTRITION ALCOHOL -

Ac­tive: 10 min­utes To­tal: 30 min­utes Serves: 6

1/2 cup ketchup 1/4 cup ap­ple cider vine­gar Tbsp. Worces­ter­shire sauce

Tbsp. honey tsp. onion pow­der tsp. gar­lic pow­der Grape­seed oil

1 1/2 -pound pork ten­der­loin, trimmed 3/4 tsp. kosher salt 3/4 tsp. black pep­per

One: Pre­heat grill to medium-high (about 450°F). Stir to­gether ketchup, vine­gar, 2 ta­ble­spoons wa­ter, Worces­ter­shire sauce, honey, onion pow­der and gar­lic pow­der in a small saucepan; bring to a boil over high heat. Re­duce heat to low and sim­mer, stir­ring of­ten, for 5 min­utes. Set aside 1/2 cup of sauce for pork.

Two: Gen­er­ously oil grill grate with grape­seed oil. Sprin­kle pork with salt and pep­per and grill, turn­ing oc­ca­sion­ally, for 15 min­utes. Brush with re­main­ing sauce and grill, turn­ing oc­ca­sion­ally, un­til a meat ther­mome­ter in­serted in thick­est por­tion reg­is­ters 145°F, about 5 min­utes. Serve with re­served 1/2 cup sauce.

PER SERV­ING: 182 cal., 5g fat (1g sat.), 74mg choles­terol, 0g fiber, 24g pro­tein, 10g car­bo­hy­drates, 582mg sodium, 1mg iron, 12mg cal­cium

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