Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small saucepan, combine 0.5 cup ketchup, 0.25 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder over medium heat, stirring until the sugar is dissolved.

2. 2

   Peel and mince 6 cloves of black garlic, then stir the minced black garlic into the BBQ glaze mixture and simmer for 5-7 minutes until the glaze slightly thickens, then remove from heat and set aside.

3. 3

   Trim any silver skin from 2 pounds of pork tenderloin, then pat the tenderloins dry with paper towels and season them evenly with 1 teaspoon salt and 0.5 teaspoon black pepper.

4. 4

   Preheat your grill to medium-high heat, then brush the pork tenderloins with 1 tablespoon olive oil.

5. 5

   Place the seasoned pork tenderloins on the preheated grill and grill for 8-10 minutes, turning occasionally, until a nice sear develops on all sides.

6. 6

   Brush the grilled pork tenderloins generously with the black garlic BBQ glaze and continue to grill for another 5-7 minutes, turning frequently and brushing with more glaze until the internal temperature reaches 145°F (63°C).

7. 7

   Remove the glazed pork tenderloins from the grill, tent loosely with foil, and allow them to rest for 5-10 minutes before slicing.