Pork Tenderloin with Prickly Pear Tequila BBQ Sauce

By ngaldi

Recipe courtesy David Katz, Executive Chef, Lake Merced Golf Club

Ingredients

• 2 pork tenderloins, trimmed (about 1 1/2 to 2 pounds total)
• Canola or peanut oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 1/2 cups Prickly Pear Tequila BBQ Sauce, recipe follows

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Preheat an outdoor grill to medium heat.

Brush the pork tenderloins with oil. Season generously with salt and pepper.

Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).

Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling.