Ww North Carolina Bbq Pork Tenderloin with Mop Sauce
Get ready to fire up the grill with this mouthwatering WW North Carolina BBQ Pork Tenderloin with Mop Sauce recipe, a savory homage to traditional Carolina barbecue! Perfectly seasoned with a bold spice rub featuring smoked paprika, garlic powder, and a hint of cayenne, the tender pork is grilled to juicy perfection while being basted with a tangy mop sauce made from apple cider vinegar, brown sugar, and mustard. This technique infuses the meat with layers of smoky, tangy flavor and keeps it irresistibly moist. With a quick prep time of just 15 minutes and an easy grilling process, this dish serves up a deliciously satisfying yet healthy dinner option for four. Whether you're hosting a summer backyard barbecue or enjoying a cozy weeknight meal, serve this beautifully grilled pork with the leftover mop sauce for dipping, and prepare for it to steal the spotlight in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 1 tablespoon Kosher salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 tablespoon Brown sugar
- 1 teaspoon Crushed red pepper flakes
- 1 tablespoon Yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Vegetable oil
Instructions
Preheat your grill to medium heat (about 400°F). If using a charcoal grill, set it up for two-zone cooking.
Pat the pork tenderloins dry with paper towels. In a small bowl, mix the kosher salt, ground black pepper, smoked paprika, garlic powder, and cayenne pepper. Rub this spice blend all over the pork tenderloins to season them evenly.
In a medium saucepan, combine the apple cider vinegar, water, brown sugar, crushed red pepper flakes, yellow mustard, and Worcestershire sauce. Bring the mixture to a low simmer over medium heat, stirring to dissolve the sugar. Remove from heat and set aside 3/4 of the mop sauce for basting during grilling. Reserve the remaining 1/4 for serving as a dipping sauce.
Brush the pork tenderloins lightly with vegetable oil to prevent sticking. Place the pork on the grill over direct heat. Sear each side for about 2-3 minutes to develop grill marks.
Move the pork tenderloins to indirect heat and reduce the grill temperature to medium-low (about 350°F). Begin basting the pork with the mop sauce using a brush, turning and basting every 5 minutes.
Cook the pork until the internal temperature reaches 145°F when tested with a meat thermometer, about 20-25 minutes total. Avoid overcooking to preserve the tenderness of the meat.
Remove the pork tenderloins from the grill and let them rest for 5 minutes before slicing. Serve with the reserved mop sauce on the side for dipping.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5107 mg | 222% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 11.0 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 131 mg | 10% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4590 mg | 98% | |
*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.
