One of our local markets has this pretty terrific deal on pork tenderloin rib tips.
They are boneless. They are tasty. And they are cheap, so I always try to have a packet in the freezer.
They are most excellent in the slow cooker for Moo Shoo Street Tacos, and, as we shall see here, also wicked fine marinated and grilled with a spicy sweet Firecracker sauce.
A word about the sauce…
I was at Costco with a friend and my mom-in-law when my friend, Ruth, came across this bit ole bottle of Johnny’s Firecracker Sauce and, long story short, we each bought a bottle for grilling and stuff.
Once I had the sauce home, and my tenderloin rib tips nicely marinated, I sampled the sauce and…
it is good!
Mebbe a bit too zippy for my mom-in-law, who happily spends most of her time with us well fed and red cheeked from the level of seasonings I use.
Good thing I had an open bottle of Diana Sauce in the fridge!
Note: I’ve only ever found Diana Sauce in Canada, but any barbecue sauce will work.
INGREDIENTS
Marinade:
•12 oz beer
•4 cloves garlic, minced
•1 tbsp olive oil
•1 tbsp lemon juice
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp dried oregano
•1/2 tsp dried thyme
•1/4 tsp salt
•1/4 tsp coarsely ground black pepper
•1/4 tsp Aleppo pepper
Pork:
•1 pkg pork tenderloin tips, or 2 pork tenderloins
•4 or 5 cloves garlic, smashed
•Sliced sweet onion
•Fresh rosemary
Grilling Sauce:
•Firecracker Sauce
•Barbecue sauce (this one is nice)
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Add the marinade ingredients to a gallon zipper bag along with the pork, onion, garlic, and fresh rosemary.
Close the bag, toss to coat all of the pork, then stash in the fridge on a rimmed tray (to catch any drippage) for at least four hours or, always more better, overnight.
Give the bag a flip whenever you think to.
When ready to grill, remove from and discard the marinade, put your sauce together, and heat your grill.
I went one cup Firecracker and one cup barbecue sauce, and thought it a nice blend of heat and sweet.
Note: I don’t use the grill. It is my husband’s pride and joy, so all I can is, grill as you would any marinated pork, brushing with the sauce.
We thoroughly enjoyed this with pickled avocado salad and grilled Halloumi with a bit of sweet chili sauce drizzled over the top.