1 lb. pork tenderloin
1 cup “Honey and Lime Texas Barbecue Sauce” or fat free barbecue sauce (Hunt’s, Bull’s Eye, etc.)
1 lemon cut into wedges – optional
sliced onions, mushrooms, red and/or green peppers – optional
1. Trim all possible fat from meat. Place whole pork tenderloin on a sheet of aluminum foil. Cover with barbecue sauce; squeeze 1 or 2 lemon wedges onto meat, leaving wedges. Add some fresh peppers, onions, etc. and wrap up into a tight package.
2. Cook package on grill or in 325 F oven for approximately 30 minutes or until a meat thermometer inserted in pork reads 150 F. Remove meat from foil and discard lemon wedges. Brush meat with additional sauce and grill a few minutes on each side until done or until thermometer reads 160 F for pork.
Honey & Lime Texas Barbecue Sauce:
1/2 cup onion, minced
4 cloves garlic, pressed or finely minced
1/4 cup cider vinegar
1 1/2 cups water
1/2 cup honey
1 tablespoon dark molasses
3 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 tablespoon plus 1/2 teaspoon liquid smoke
2 tablespoons Worcestershire sauce
1 teaspoon chicken base or bouillon
1 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 strips of lime peel
1. Lightly spray a small saucepan with cooking spray and preheat on medium. Saute onions until lightly caramelized, about 5 minutes; add garlic and continue to cook for 2 more minutes.
2. Add all remaining ingredients; increase heat to medium-high and bring to boil. Stirring constantly, cook at boil for ten minutes. Reduce heat to low and simmer for 1 hour. Remove lime peel and discard. Sauce will keep refrigerated for up to 5 days.