Oven Baked Barbecued Pork Tenderloin Recipes

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.

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.

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.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Steps:

• Wash and pat dry the tenderloin.
• Lay it out on a cutting board and pierce all over with fork.
• Drizzle a little olive oil onto the tenderloin and rub it into the surface.
• Sprinkle, a little at a time, the seasoning mixture onto the tenderloin.
• Use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste.
• Add more olive oil as needed.
• Place in the provided bag and secure the end.
• Pierce the bag in order to allow steam to escape.
• Bake at 375 degrees for 45 minutes or until pork is cooked through.