Barbeque Pork Tenderloin
Sticky, smoky, and beautifully spiced, this barbeque pork tenderloin is the perfect combination of effortless weeknight cooking and elegant entertaining.
Equipment
- Large sheet pan
- Sharp knife
- Aluminum foil
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.
