4 servings

Ingredients

• 3 tbsp. barbecue sauce
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. dry sherry
• 2 garlic cloves minced
• 1/2 tsp. ground red pepper
• 1 1/2 lbs whole pork tenderloins

• Preheat oven to 350°F/180°C. Mix barbecue sauce, soy sauce, sherry, garlic and peppercorns in small bowl.
• Brush one-fourth of mixture evenly over each roast.
• Place roasts on rack in shallow foil-lined roasting pan.
• Cook roasts 15 minutes.
• Turn and brush with remaining barbecue sauce mixture.
• Continue to cook for more 30 minutes.
• Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving.
• Slice diagonally and serve warm with rice, or with puree, if desired. Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months.

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