May is barbecue month! As the end of the month nears, I want to remind everyone that’s it’s going to go out with a bang. With everyone celebrating MEMORIAL WEEKEND! Ahh, the long-awaited, and possibly well deserved three-day weekend. Now, what do you fix to go along with this great weekend?
Let me see if I can sum up this equation for everyone. Three days, good food, good friends and lots of family. Did I mention three days? 😀 Ok, together we can make your next “cowboy party” a success. I’ll provide the best recipe with the least amount of time needed to prepare and grill it. You provide the friends and family! 😛
Here’s a recipe that’s guaranteed to make your mouth water, and your friends and family coming back for more. I bet they’ll be talking about it until the next three-day weekend. 😉 And the best part it takes 15 minutes to prep and 20 minutes to grill it.
Pulled Pork Tenderloin
Sauce: (in case you don’t recognize the ingredients – it’s bbq sauce :P)
- 1 cup Ketchup
- 1/2 cup Water
- 2 tbls. Unsalted Butter
- 2 tbls Cider Vinegar
- 1 tlb. Molasses
- 1 tbl. Worcestershire sauce
- 1 tsp. granulated Garlic
- 1/2 tsp Ground Black Pepper
- 1 tsp. Kosher Salt
- 1 tsp. Prepared Chili Powder
- 1/4 tsp. Granulated Garlic
- 1/2 tsp. Ground Black Pepper
- 2 Pork Tenderloin, 3/4 to 1 pound each, trimmed of excess fat and silver skin.
- 2 tbl. Extra Virgin Olive Oil
In a small saucepan, whisk the sauce ingredients. Bring the sauce to a simmer over medium heat and simmer gently for about 5 minutes. Whisking occasionally. Set aside to cool at room temperature.
In a small bowl, mix the rub ingredients.
Lightly coat all sides of the tenderloin with the oil and season evenly with the rub, pressing the spices into the meat. Allow tenderloin to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350°F to 450°F).
Brush the cooking grates clean. Grill the tenderloin over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared and the internal temperature reaches 150°F. This is about 15 to 20 minutes, turning about every 5 minutes. Remove from grill and wrap in aluminum foil. Let rest for about 15 minutes or until cool enough to comfortably handle.
Cut the tenderloin crosswise into quarters. Pull the warm meat apart with your fingers, or use two forks to shred the meat. In a large bowl, moisten the pork with as much of the sauce as you like.
Serve this over a bed of soft polenta or warm potato buns if desired.