Sticky Stout Barbecue Sauce over a brown sugar roasted pork tenderloin. Or as I like to call it, one of the best meals ever!!
Sticky and sweet barbecue sauce with a hint of stout beer drizzled over brown sugar roasted pork tenderloin all in under 45 minutes makes for a dinner your family will be standing in line for seconds.
Lately I have been on a one pan dinner kick. I have been experimenting with chicken, pork and all kinds of vegetables. Having your whole dinner cooked on one sheet pan really makes for easy clean up so you can’t go wrong. After all it is Monday and I like to have an easy dinner on the meal plan.
When I came across this recipe for Sticky Stout Barbecue Pork Tenderloin in Southern Living, I knew I had to make it for my husband. He is a big fan of stout beer so using it as an ingredient in the meal was a no brainer. Beer and barbecue just go together so well.
To make this yummy dinner start by preheating the oven to 375 degrees. Place the pork loin on an aluminum foil lined sheet pan (easy cleanup). Mix together olive oil, paprika, brown sugar, salt and pepper and rub all over pork.
Add potatoes to the pan and drizzle with remaining 1 tablespoon of olive oil and season with salt and pepper. Roast for 40-50 minutes in the oven or until meat thermometer registers 150 degrees in the middle of the pork.
While the pork is cooking, add beer to a saucepan and cook for 10 minutes. Add the remaining ingredients and cook for another 5 minutes. Remove from oven and drizzle pork with barbecue sauce. Let rest for 10 minutes. You could also make this with chicken instead of pork just change the cooking time to 20-30 minutes.
Sticky Stout Barbecue Pork Tenderloin
- 1 2 lb pork tenderloin trimmed of fat
- 2 tablespoon olive oil - divided
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 4 teaspoons chopped fresh thyme
- BBQ Sauce
- 1 11.2 oz bottle stout beer such as Guinness
- 1 cup barbecue sauce
- 1/4 cup fig preserves
- 2 tablespoon apple cider vinegar
- 1 pound small golden potatoes halved - optional
- Preheat oven to 375 degrees F.
- Line large baking sheet with aluminum foil. Place pork loin on the baking sheet.
- Mix together 1 tablespoon olive oil, paprika, brown sugar, salt and pepper and rub over pork.
- Add potatoes to the same pan and drizzle with remaining 1 tablespoon of olive oil. Season with salt and pepper.
- Roast pork in the oven for 40-50 minutes or until meat thermometer reads 150 degrees F.
- While pork is cooking, add beer to a large saucepan over medium - high heat and cook for 10 minutes or until it is reduced by half. Reduce heat to medium.
- Stir in barbecue sauce, fig preserves and apple cider vinegar.
- Cook for another 5 minutes or until heat through.
- Remove pork from oven and cover with barbecue sauce. Let pork rest for 5-10 minutes before serving.
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