Pork Tenderloin "Ribs" with Zesty, Lemon-Rosemary Barbecue Sauce

These are good.

Pork tenderloin “ribs” with zesty, lemon-rosemary barbecue sauce.

Per serving: 393 calories, 10.5 g total fat (4.2 g saturated fat), 49 g protein, 24 g carbohydrate, 1.2 g fibre, 154 mg cholesterol, 708 mg sodium

Spice Rub

1 tbsp brown sugar
1 1/2 teaspoons paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

Barbecue Sauce

2 large pork tenderloins
1 tbsp butter
2 Tbsps finely minced onions
1 tsp minced garlic
1/2 cup ketchup
1/3 cup hickory-flavoured barbecue sauce
2 Tbsps freshly squeezed lemon juice
2 Tbsps molasses
1 1/4 teaspoons chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp grated lemon zest
1/2 tsp dried rosemary
1/4 tsp freshly ground black pepper

Spice Rub

Mix all spice rub ingredients together in a small bowl. Set aside.

Barbecue Sauce

Using a meat mallet, pound the pork uniformly into about 1-inch thickness. Using a sharp knife, score the pork in 1-inch intervals so that it looks like ribs. Cut about half-way into the meat, not all the way through.

Use about 1 tbsp of spice rub per slab of “ribs” and rub into both sides of meat and into score marks. Cover with plastic wrap and refrigerate overnight for best flavour.

To make sauce, melt butter in a small saucepan over medium heat. Add onions and garlic. Cook and stir until onions have softened, about 1 minute. Add all remaining ingredients. Mix well.

Simmer, uncovered, over low heat for about 5 minutes, stirring occasionally. Remove from heat and let cool. Sauce will thicken slightly as it cools.

Preheat gas grill to high heat setting. Grill pork for about 10 minutes, turning occasionally and basting often with barbecue sauce. Grill marks are mandatory! Be sure not to overcook the pork, as it will be dry. It’s okay for pork be a little pink in the middle.

Remove pork from grill and let rest for one minute, then cut along score marks into individual “ribs.” Serve hot.