No pictures since I am currently cameraless. But this recipe was requested and I could not say no. Originally found in one of the “Je Cuisine” magazine. It’s a delicious mostly-1-pot meal. The homemade BBQ sauce is just the perfect thing to garnish it with.
Edit : Pictures have been added.
For Meat :
2 lb of pork tenderloin (2 small to medium tenderloins)
2-4 garlic cloves (or more), cut into slivers
1/4 cup of butter, room temperature
1 table spoon couscous spice mix
1 table spoon olive oil
1 small bag of fingerling potatoes (about 16 potatoes), washed and cut in half
1 small bag of pearl onions, pealed
1 can of Consommé.
For sauce :
1 cup ketchup
1/2 cup blond beer
1/2 cup chili
2 table spoon molasses
2 table spoon vinegar (apple cider vinegar works best)
2 table spoon smoky whiskey
1. Pre-heat the oven to 350F
2. With a sharp knife, make incisions along the pork tenderloin and stuff each incision with a sliver of garlic. I try to put one every inch or so. Repeat the process on at least 2 sides of the tenderloins.
5. Transfer to an oven safe vessel (I use a cast iron enamel dutch oven) and cover the porc with the butter and spices mix, trying to spread it evenly on the meat.
7. Cover and put in the oven for 2 hours (internal temperature should read 155 F)
For the Sauce
2. Mix well and heat until it starts to bubble then lower the heat to the lowest setting available and allow to simmer while the meat cooks, stirring once in a while.
3.Add in the whiskey when you pull the meat out of the oven and mix well.