John’s Famous Pork Tenderloin
Delicious barbecue cooked low and slow takes hours, but our recipe brings a lot of flavor in a fraction of the time. It all starts with Oklahoma pork and John’s Bar-B-Q sauce and dry rub, made in Okemah. John’s championship-style sauce and rub, plus the sweetness of Cheatwood’s Honey, gives great flavor to the pork. Marinate overnight for the most intensity, then cook in the oven or an outdoor grill for a one-of-a- kind barbecued pork. Barbecued pork tenderloin is great sliced and eaten with everything from cheese grits to baked potatoes to roasted veggies. Or, shred it for barbecue pork sliders served with classic sides like potato salad and baked beans. This pork tenderloin is so good, you may want to double the recipe and freeze a portion to have for quick weeknight dinners. Serve it with John’s Bar-B-Q sauce in either mild or hot on the side.
1 (1-1 1⁄2) pound package pork tenderloins
4 tablespoons John’s Dry Rub
1⁄3 cup John’s Bar-B-Q Sauce (mild or hot)
1⁄3 cup Cheatwood’s Pure Raw Honey
1⁄3 cup Coca-Cola
Step 1Remove tenderloins from packaging, and apply John’s Dry Rub. Place in a ziplock bag or sealed container to marinate for at least two hours.
Step 2Mix together barbecue sauce, honey and Coca-Cola. Pour over tenderloins, and leave in the refrigerator overnight.
Step 3Cook on grill or in the oven at 300 degrees. Dip in marinade every 5-7 minutes (at least 3 times). Cook until the internal temperature is a minimum of 145 degrees. Cook at least 5 minutes after the last dip. If internal temperature hasn’t reached 145 degrees, continue cooking at 5-minute intervals, checking temperature each time. Let rest 15 minutes and then slice.
Step 4Note: Do not use the marinade to dip the cooked meat in. Serve with John’s Bar-B-Q Sauce. This can also be done with chicken thighs, except cook to 180 degrees.