Author Topic: Pork Tenderloin "Pretend Ribs" with Zesty, Lemon Rosemary Barbecue Sauce  (Read 3745 times)

Olga Drozd

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Low Fat - Pork Tenderloin "Pretend Ribs" with Zesty, Lemon Rosemary Barbecue Sauce

Another tasty dish I like to make using pork tenderloin.  This is a boneless "Ribs" made with lean pork tenderloin with a tasty barbecue sauce and it will satisfy your rib-meat craving without the fat.

SPICE RUB:

1 Tablespoon brown sugar
1 1/2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper

BARBECUE SAUCE:

2 large pork tenderloins (about 1 1/4 pounds. / 568 g each)
1 Tablespoon butter
2 Tablespoons finely minced onions
1 teaspoon minced garlic
1/2 cup ketchup
1/3 cup hickory flavoured barbecue sauce
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons molasses
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon grated lemon zest
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper


Spice Rub: Mix all spice rub ingredients together in a small bowl.  Set aside.

Barbecue Sauce: Using a meat mallet, pound the pork uniformly into about 3/4 inch thickness.  Using a sharp knife, score the pork in 1-inch intervals so that it looks like ribs.  Cut about half-way into the meat, not all the way through.

Use about 1 1/2 Tablespoons of spice rub per slab of "ribs" and rub into both sides of meat and into score marks.  Cover with plastic wrap and refrigerate overnight for best flavour.

To make sauce:  Melt butter in a small saucepan over medium heat.  Add onions and garlic.  Cook and stir until onions have softened, about 1 minute.  Add all remaining ingredients.  Mix well.

Simmer, uncovered, over low heat for about 5 minutes, stirring occasionally.  Remove from heat and let cool.  Sauce will thicken slightly as it cools.

Preheat gas grill to high heat setting.  Grill pork for about 10 minutes, turning occasionally and basting often with barbecue sauce.  Grill marks are mandatory!  Be sure not to overcook the pork, as it will be dry.  It's okay for pork be a little pink in the middle.

Remove pork from grill and let rest for one minute, then cut along score marks into individual "ribs".  Serve hot. Serves 5. Calories per serving - 393.

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« Last Edit: February 15, 2014, 06:39:39 PM by Slavko Drozd »