Tangy Pork Tenderloin

Pork tenderloin has become one of the better meat buys at the grocery store.

You can roast the whole loin, grill loin cuts, use them in casseroles or bread, and deep fry them.

If you’re tired of the breaded variety, or just want something new, try this recipe which
incorporates a glaze of peppery barbecue sauce.

 
Ingredients

4 half-inch thick pork loin cuts
1 cup chopped sweet or red onion
1 1/2 cups vinegar
1/2 cup of barbecue sauce
2 cups brown sugar
10 dashes Louisiana hot sauce
2 teaspoon fresh ground pepper
1/2 cup Frank’s Sweet Chili Sauce

 
Directions

Combine all ingredients except the meat and onion in a mixing bowl and stir until well mixed.
Chill in the refrigerator overnight.

Braise the tenderloin in a skillet until lightly browned. Transfer to a baking pan.

Stir the sauce again and place two tablespoons on each piece of meat. Spoon onions on each coated piece.

Bake at 350 degrees until the onions caramelized and the sauce solidifies into a thick glaze. A piece of provolone or Swiss cheese may be added.

Serve on sesame seed or onion buns, or on a plate as an entrée. The recipe can be doubled.

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