Prepare the sauce ahead of time to make this dish on a weeknight.
Pork Tenderloin with Strawberry-Rum Barbecue Sauce
Makes about 6 servings
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 (13-ounce) pork tenderloins, trimmed
- 1 tablespoon olive oil
- Strawberry-Rum Barbecue Sauce (recipe follows)
- Green salad and mashed potatoes, to serve
Instructions
- Preheat oven to 400°.
- Sprinkle salt and pepper all over pork.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add pork, and cook, turning occasionally, just until pork begins to brown, about 5 minutes. Generously brush with Strawberry-Rum Barbecue Sauce.
- Bake until an instant-read thermometer inserted in center registers 155° to 165°. Carefully brush with Strawberry-Rum Barbecue Sauce. Let stand for 10 to 15 minutes before slicing and serving. Serve with remaining Strawberry-Rum Barbecue Sauce. Serve with a green salad and mashed potatoes, if desired.
Strawberry-Rum Barbecue Sauce
Makes about 2 cups
Ingredients
- 2 tablespoons olive oil
- 1 pound fresh strawberries, hulled and quartered
- 1 cup dark rum
- ¾ cup firmly packed light brown sugar
- ¾ cup apple cider vinegar
- ½ cup ketchup
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- In a medium saucepan, heat oil over medium heat. Add strawberries, and cook, stirring frequently, until soft, about 4 minutes. Add rum and all remaining ingredients. Bring to a boil over medium-high heat; cook, stirring frequently, until thickened, 20 to 25 minutes. Using an immersion blender, process until smooth.
- Transfer to a heatproof bowl; cover and refrigerate until ready to use or for up to 3 days.
