WW North Carolina BBQ Pork Tenderloin With Mop Sauce
This is from my Weight Watchers cookbook called Best of Weight Watchers Magazine. DH rated this excellent the last time I prepared it. It has 4 points per serving (3oz meat with 2 tbls sauce). Use any leftovers for pulled pork sandwiches. Just thinly slice or chop the pork and combine with the leftover sauce in a small saucepan. Cook over low heat, stirring often, just until the meat is hot, and serve on soft sandwich rolls with sweet gherkin pickles on the side. This rub works great on chicken, beef, and catfish.
This is from my Weight Watchers cookbook called Best of Weight Watchers Magazine. DH rated this excellent the last time I prepared it. It has 4 points per serving (3oz meat with 2 tbls sauce). Use any leftovers for pulled pork sandwiches. Just thinly slice or chop the pork and combine with the leftover sauce in a small saucepan. Cook over low heat, stirring often, just until the meat is hot, and serve on soft sandwich rolls with sweet gherkin pickles on the side. This rub works great on chicken, beef, and catfish.
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1/4 cup cider vinegar
- fresh ground pepper to taste
- 2 teaspoons worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1/3 cup ketchup
- 2 tablespoons molasses
- 2 tablespoons packed dark brown sugar
- 1 1/2 lbs pork tenderloin trimmed of all visible fat (2)
- Carbohydrate 14.5694870400964 g
- Cholesterol 73.708760125 mg
- Fat 4.42667614143484 g
- Fiber 0.737885735616296 g
- Protein 23.9945254490548 g
- Saturated Fat 1.39819122074983 g
- Serving Size 1 1 serving(s) (146g)
- Sodium 237.800328767311 mg
- Sugar 13.8316013044801 g
- Trans Fat 0.5542408565892 g
- Calories 196 calories
Step-by-step
- Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
- To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne, and pepper in a bowl.
- Rub half of the mixture all over the pork and let stand 15 minutes.
- Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
- Rub the pork with the remaining spice rub.
- Place over the indirect heat section of the grill.
- Grill 15 minutes.
- Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
- Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing.
- Serve with the Mop Sauce.
My Favorite Weight Watchers BBQ Pork Tenderloin
This recipe has become a staple in our house, and for good reason! It's delicious, relatively healthy, and incredibly versatile. I found it in my well-worn copy of the "Best of Weight Watchers Magazine" cookbook, and it's been a consistent winner ever since. My husband, bless his heart, raves about it every time I make it – and that’s saying something! The 4 points per serving (based on a 3-ounce portion of meat with 2 tablespoons of sauce) are well worth it for the flavor explosion you get.
The beauty of this recipe lies not only in its taste but in its adaptability. The spice rub, a perfect blend of sweet and smoky, works wonders on so much more than just pork tenderloin. I've experimented with chicken breasts, beef sirloin, and even catfish, and each time, the results have been fantastic. It's become my go-to rub for any grilled protein, adding a depth of flavor that elevates even the simplest dish.
One of my favorite things about this recipe is how easily leftovers transform into something new and equally delicious. Any remaining pork tenderloin can easily be repurposed into pulled pork sandwiches. Simply slice or chop the meat thinly, combine it with the leftover Mop Sauce in a saucepan, and gently heat it through. Serve on soft rolls with some sweet gherkin pickles on the side – it's the perfect comfort food for a busy weeknight. The Mop Sauce itself is a masterpiece of tangy sweetness, perfectly balancing the smoky spice rub.
The grilling process is fairly straightforward, but a few tips can make it even easier. I always recommend using an instant-read thermometer to ensure the pork is cooked to a safe internal temperature of 160°F. Overcooking can result in dry, tough meat, so it's essential to monitor the cooking process carefully. Once it reaches that temperature, take it off the grill, tent it with foil, and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Making this recipe has become a regular ritual for me, a small act of self-care in the midst of a busy day. The aroma of the spices grilling wafts through the air, creating a cozy and inviting atmosphere. It's a testament to the simple joys of cooking, where a few well-chosen ingredients and a little time spent at the grill can transform a humble pork tenderloin into something truly extraordinary. And the best part? Knowing that this delicious meal fits perfectly within my healthy eating plan, guilt-free indulgence at its finest!
Beyond the Grill: While grilling is my preferred method, this recipe works equally well in the oven or even slow cooker. For oven baking, simply roast the seasoned pork tenderloin at 375°F until cooked through. Adjust cooking time depending on the size of the tenderloin, always using a thermometer to ensure it reaches 160°F. Slow cooking is another great option, resulting in incredibly tender and flavorful meat. Just place the seasoned pork tenderloin in your slow cooker, pour a little liquid (like apple juice or broth) at the bottom, and cook on low for 6-8 hours or until easily shredded.
This recipe is so much more than just a meal; it’s a reminder of how simple ingredients can create a memorable culinary experience. Whether you’re a seasoned grill master or a kitchen novice, give this Weight Watchers North Carolina BBQ Pork Tenderloin a try. You won't be disappointed!
