Weight Watchers Barbecued Pork Tenderloin
I use my indoor grill for this type of dish when outdoor grills are not convenient.
I use my indoor grill for this type of dish when outdoor grills are not convenient.
- Carbohydrate 12.5375850265117 g
- Cholesterol 72.8 mg
- Fat 4.31380035214128 g
- Fiber 0.388823104743949 g
- Protein 23.8730957071263 g
- Saturated Fat 1.35900493548971 g
- Serving Size 1 1 Serving (157g)
- Sodium 282.453448711194 mg
- Sugar 12.1487619217678 g
- Trans Fat 0.525252863800181 g
- Calories 187 calories
Step-by-step
- In small saucepan, combine all ingredients except pork; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Cool slightly.
- Heat grill. Cut pork tenderloins in half lengthwise, cutting to but not through botton; open and flatten.
- When ready to grill, place flattened pork on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Spoon half of sauce over pork. Cook 5 to 7 minutes. Turn pork; spoon remaining sauce over pork. Cook an additional 5 to 7 minutes or until pork is no longer pink in center.
Cider vinegar drives the balance of this glaze, deploying acetic acid to cut through the heavy sweetness of ketchup and brown sugar while tenderizing the surface proteins of the meat. Lean cuts like pork tenderloin lack internal intramuscular fat, meaning they dry out rapidly when exposed to dry heat above 145 degrees Fahrenheit. Acid helps mitigate this vulnerability by denaturing surface muscle fibers just enough to retain moisture during a swift, 10-to-14-minute total cook time. Simmering the sauce components for 5 minutes prior to application drives off excess raw water content, concentrating the tomato solids and sugars so they adhere properly to the grill grates without instantly sliding off.
Mastering the Butterfly Cut
Flattening the pork tenderloin requires cutting it lengthwise without severing it entirely into two pieces, opening the cylindrical roast into a uniform sheet about one inch thick. This technique exposes maximum surface area to both radiant heat and the sticky glaze, ensuring the interior reaches a safe temperature of 145 degrees Fahrenheit before the exterior sugars char. Liquid smoke provides volatile guaiacol and phenol compounds that mimic charcoal smoke flavor when using an indoor electric or gas grill, replicating traditional pit-cooked aromas within minutes.
- Substitute lemon juice for cider vinegar at a 1:1 ratio if needed, though the resulting fruit ester profile will be sharper and less mellow.
- Store leftover raw pork in the refrigerator at 40 degrees Fahrenheit or below for no more than two days before cooking.
- Apply the glaze in two distinct stages rather than all at once to prevent the high sugar content from burning during the initial 7-minute sear.
