Balsamic Barbecue Pork Tenderloin

balsamic barbecue pork tenderloin

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Rub Ingredients
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp dried thyme
½ tsp kosher salt
1 tsp ground coriander
1 ¼ – 1 ½ pound pork tenderloin

Balsamic BBQ Sauce Ingredients
1 cup sugar free balsamic vinaigrette
¾ cup sugar free ketchup
1 tbsp worcestershire sauce
1 tbsp dijon mustard
½ tsp salt
½ tsp black ground pepper
⅓ cup golden monkfruit
¼ tsp garlic powder



BBQ Sauce Directions
Add all the ingredients into a saucepan and stir to combine
Next bring to a boil over Medium-high heat stirring frequently
Reduce heat to simmer and cook for 45 minutes or until sauce is thick and has lost its vinegary taste.

Rub Directions
Mix all the dry rub ingredients in a small bowl and stir until thoroughly combined
Pat dry the pork tenderloin
Rub the dry ingredients all over the pork tenderloin then press gently to make sure the dry rub adheres to the pork tenderloin
Let the pork tenderloin rest with the dry rub for at least 30 minutes before putting it on the grill
Grease the grill grates and heat to 400°F/204°C
Cook the pork tenderloin for 15 minutes or until internal temperature reaches 145°F/63°C which is about 5 minutes per side with 3 turns
Pour the balsamic bbq sauce over the pork tenderloin and let rest for 3- 5 minutes before slicing into 1 inch slices



In the event you have any unused sauce, store it in an airtight container and store in the refrigerator for up to 7 days.

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