Time: 2 hours
Music Selection: Summer Salt – Driving to Hawaii
This is a crazy easy, super delicious and interesting recipe! Every time we make it for company, they ask for the recipe as it so delicious and neat to look at. I have paired it with an interesting piece of music – reminds me of a lazy summer, eating great food with friends and family… how magically simple our life can be… bet you can’t get this music out of your head all day…
Well babe when we’re together
There’s always such nice weather
Guess we don’t need these places anyway
We’ll strum on any pick? or guitar
We’ll drink away and sing our dad a song
How magically simple our life could be
1 large park tenderloin about 3 lbs
1 large link of garlic sausage (either a link or two straight farmer sausages)
BBQ Pork Rib Rub (use your favourite or try recipe below)
BBQ Pork Sauce (use your favourite or try recipe below)
BBQ Pork Rib Rub
1 c brown sugar
2 Tbsp chili powder
2 Tbsp dry mustard
2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp smoked paprika
2 Tbsp salt
2 Tbsp pepper
Mix in large bowl. Keep in air tight container.
BBQ Pork Sauce
1 cup apple cider vinegar
1 cup ketchup
¼ – ½ cup hot sauce
2 Tbsp salt
2 Tbsp pepper
1 Tbsp red pepper flakes
½ cup sugar
2 cups apple jelly
In small pot, mix all ingredients and heat up. Do not boil, let simmer until a bit thickened. Cool and put in a bottle with lid. Keep in fridge.
Trim any excess fat off the pork tenderloin. Trim the sausage to the length of the tenderloin. With a long, thin sharp knife, cut into the middle of the tenderloin lengthwise to make a hole in the middle of the tenderloin. If your knife is not long enough, then cut a hole from the other side. Use a baster to make the hole larger.
Put a little oil on the sausage and slowly insert, by twisting into the hole of the tenderloin. Trim any of the sausage that is too long. You may need to add sausage from both ends of the tenderloin.
Apply the rub all over the tenderloin.
Heat your BBQ or smoker to 300 deg F. Put the tenderloin on the grill to sear the meat. Then put it in an aluminum pan and let cook for about an hour, until the internal temperature is 150 deg F. During the last 15 minutes of cooking, baste the pork with the BBQ Pork sauce.
Remove from heat and tent for 10 minutes. Then cut the meat into slices, about ½ inch thick.
Serve with extra BBQ Pork sauce, buttery garlic rosemary buns, Bacon wrapped yams and a caprese salad! Delicious!
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