• Katherine Arthurs

Sticky BBQ Pork Tenderloin

Mid week recipes are getting easier and easier - AND more delicious and full of rich flavors. Don't skimp on the flavors just because you don't have the time.

I love pork tenderloin. It's tender, cooks quickly and is even more tasty when dipped into your favorite sauce. BBQ sauce, chimichurri, pesto or garlic butter. It's all good.

Tenderloin also absorbs marinades and herbs and spices really well.

It's lean and a healthy alternative to your chicken. I feel like we eat a ton of chicken but like to change it up with tenderloin every once in a while.

Marinade the tenderloin for 30 minutes. Heat your grill up (I used my grill pan on the stove top) then let the grill do the work. Drizzle on some hoisin sauce occasionally, then let it rest on a cutting board. Serve with greens, garlic and more hoisin sauce. It's a good one.

If you have been following my recipes - then you know that I love homemade hoisin sauce. It's truly a treat - it's a little salty, a little bit sweet and oh so rich. You will want more and more of it. Store bought works great too - it usually has more sugar and additives than I care for - so homemade works great. Plus it stores well in a glass container in the refrigerator.

Serve with rice and more greens. It's a good one, that everyone will love.

Sticky BBQ Pork Tenderloin

2 tablespoons soy sauce or tamari

2 tablespoons Gochujang chili paste

1 pork tenderloin

1 tablespoon coconut oil

4 tablespoons hoisin sauce (homemade recipe to follow)

optional, 2-3 smashed garlic cloves

1 teaspoon sesame oil

salt and pepper, to season

juice from 1/2 lemon

2 large bunches of peas shoots, watercress, fresh spinach or other salad green

In a shallow bowl or plate, cover the pork tenderloin with the soy sauce and Gochujang. Let sit in your refrigerator for 30 minutes - flip the tenderloin over after 15 minutes or halfway through.

Heat your grill or grill pan and add the coconut oil. When the pan is hot, add the tenderloin to the pan. Do not flip it for 6 minutes. Flip over and cook for another 6 minutes. Brush or spoon over 1 tablespoon of hoisin sauce over the tenderloin.

For the last flip - flip on it's side. Brush or spoon over 1 tablespoon of hoisin sauce over the tenderloin. Place the smashed garlic on your grill pan. Cook for another 6 minutes or until it's just cooked through. Remove from the heat and let sit on a cutting board. Flip the garlic over and turn the heat off.

Toss the greens with the oil, a pinch of each salt and pepper, lemon juice and grilled garlic.

Slice the tenderloin and drizzle with more hoisin sauce on top. Serve immediately.

Home-made Hoisin Sauce (Adapted from Juli Bauer's Paleo Cookbook)

1/2 cup coconut aminos (I like Coconut Secrets)

1/4 cup sunflower seed butter (here is the brand that I like)

2 tablespoons molasses

1 tablespoon coconut vinegar (or white vinegar)

1 tablespoon sesame oil

1 tablespoon hot sauce

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Using a small sauce pot, add all the ingredients into the pot. Turn heat on medium and stir to combine. Mix until the sunflower seed butter is fully melted and everything is combine. Let cool and transfer to a glass container with a lid for storing.

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