Spicy Barbecued Pork Tenderloins with Garlic Sauce
Elevate your barbecue game with these Spicy Barbecued Pork Tenderloins with Garlic Sauce, a bold and flavorful dish that’s perfect for dinner parties or summer grilling sessions. Juicy pork tenderloins are coated in a smoky spice rub featuring smoked paprika, chili powder, and cayenne for a fiery kick, then grilled to perfection for that irresistible charred finish. The dish is crowned with a rich roasted garlic cream sauce, made with buttery mashed garlic and heavy cream, offering a silky balance to the heat. With just 20 minutes of prep time and simple yet vibrant ingredients, this recipe guarantees tender, flavorful meat that's both rustic and elegant. Garnish with fresh parsley for a pop of color, and serve with side dishes like grilled vegetables or a crisp salad for an unforgettable meal. Perfect for lovers of spicy barbecue recipes and creamy sauces!
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Recipe Information
Ingredients
- 2 pieces Pork tenderloins
- 3 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1.5 teaspoons Chili powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 8 cloves Garlic cloves (for sauce)
- 1 cup Heavy cream
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
1. In a small bowl, combine smoked paprika, chili powder, cayenne pepper, ground cumin, kosher salt, and black pepper.
2. Rub the pork tenderloins with olive oil, then generously coat them with the spice mixture. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
3. Preheat your grill to medium-high heat (about 400°F/200°C).
4. While the grill heats, prepare the garlic sauce: Place the garlic cloves in a small skillet or on a piece of aluminum foil, drizzled with a bit of olive oil, and roast them in a preheated 375°F (190°C) oven for 15 minutes until soft and golden.
5. Once roasted, mash the garlic into a paste and set aside.
6. Melt butter in a small saucepan over medium heat, stir in the mashed garlic, and then add the heavy cream. Simmer the mixture for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
7. Grill the pork tenderloins for about 8-10 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove from the grill and let rest for 5 minutes before slicing.
8. Slice the pork tenderloins into medallions and drizzle generously with the roasted garlic sauce. Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
