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Barbecued Pork Tenderloin

Barbecued Pork Tenderloin

Southern Living NOVEMBER 2005

  • Yield: Makes 12 servings
  • Cook time:35 Minutes
  • Prep time:15 Minutes
  • Grill:24 Minutes
  • Stand:10 Minutes


  • 3 cups apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon crushed red pepper
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 2 (2-pound) packages pork tenderloin


Bring first 6 ingredients to a boil in large saucepan over medium-high heat. Reduce heat to low, and simmer 30 minutes. Reserve 1 cup mixture.

Grill pork, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion of tenderloin registers 155°, basting often with remaining vinegar mixture. Remove from grill, and let stand 10 minutes or until temperature registers 160°. Serve with reserved 1 cup vinegar mixture.

Note: For testing purposes only, we used Texas Pete Hot Sauce.


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Barbecued Pork Tenderloin recipe