There are few dishes more satisfying than a beautifully cooked pork tenderloin, and this barbeque version is a true crowd-pleaser. It’s one of those recipes that’s simple enough for a relaxed family supper yet polished enough to present proudly at a dinner party. The magic lies in the combination of sweet, smoky spices and glossy barbeque sauce that turns the pork into something irresistibly sticky and full of flavor.

The real secret to this dish is the rub. Smoked paprika, brown sugar, garlic, and onion powder are blended together to create a seasoning that enhances the natural tenderness of the pork. Once seared until golden, the pork is finished in the oven with layers of barbeque sauce brushed on as it cooks. The result? A caramelized crust that locks in flavor and keeps the pork perfectly juicy inside.
To elevate the presentation, I love pairing it with roasted rainbow carrots. Their natural sweetness and vibrant colors balance the smoky, spicy richness of the pork while adding a splash of elegance to the platter. A simple bed of fresh arugula ties it all together, giving the dish a touch of freshness and vibrancy.

What I adore most about this recipe is its versatility. It shines as a centerpiece for entertaining guests. Simply slice, arrange on a platter with the carrots, and serve with extra barbeque sauce on the side. It’s the kind of dish that looks as good as it tastes and always brings people back for seconds.

This barbeque pork tenderloin is proof that comfort food can be both sophisticated and straightforward. One bite, and you’ll understand why it’s destined to become a favorite.

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Barbeque Pork Tenderloin

Sticky, smoky, and beautifully spiced, this barbeque pork tenderloin is the perfect combination of effortless weeknight cooking and elegant entertaining.

Servings people

Total Time 45

Equipment

Ingredients

2 pork tenderloins
1 cup barbeque sauce homemade or store-bought
2 tbsp smoked paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
8–10 mixed color carrots

Instructions

Preheat the oven to 400ºF / 200ºC degrees and line a baking sheet with foil.
Peel the carrots but leave whole. Place onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Place in the oven to roast for 35–45 minutes until tender.
Make the rub for the pork by mixing together the paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Rub this all over the pork loins.
Place the olive oil in a skillet and heat on medium. Place the pork loins into the skillet and allow to brown on all sides. This will take around 6–7 minutes.
Remove the pork loins to the foil-lined baking sheet.
Take half a cup of the barbeque sauce and brush all over the pork loins then place into the oven for around 15–20 minutes. I like to continue to brush the barbeque sauce over the pork every 5–10 minutes during cooking.
Remove from the oven and allow to rest for five minutes before slicing.
Take a serving platter and lay arugula on the base. Arrange the carrots around the edges of the platter then slice the pork and lay down the center.
Serve with the remaining barbeque sauce.