Firecracker Pork Tenderloin Tips

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.

•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

•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.

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