Add extra flavor to pork tenderloin by using marinade as barbecue sauce

The trouble with barbecue sauces is that you can’t really use them until after the barbecue is over.

Sauces that contain sugar and-or tomato products tend to burn if they are put over high heat or cooked too long over medium heat. Most barbecue sauces tend to be used on grilled or barbecued food after the cooking is over.

The following mixture is used first as a marinade, then as a sauce. To use it successfully, you must pat dry the pork tenderloins before browning them over high heat. Dry meat always browns better than wet meat, and browning improves flavor. So patting meat surfaces dry is always a good idea.

While the pork cooks – in the oven or on the grill – bring the marinade to a boil to kill any pathogens that might be present from contact with the raw meat. Once the sauce has boiled and thickened, you can reapply it to the pork.

Most pork tenderloin comes two to a package, weighing between 12 and 16 ounces each. This marinade will work for both tenderloins. Use the extra tenderloin on sandwiches the next day, or invite extra people to dinner.

One great way to serve this pork – brush baguette slices with olive oil and toast under the broiler. Top with a slice of tomato, a few drops of sauce and a slice of the pork. Delicious.

Summer Soy Pork Tenderloin

1/4 cup soy sauce

1/4 cup brown sugar

3 tablespoons ketchup

1 teaspoon powdered ginger

1 tablespoon minced garlic (3 large cloves)

1 tablespoon vinegar (any kind)

2 pork tenderloins, 12 to 16 ounces each

2 tablespoons vegetable oil, optional

Combine all ingredients except tenderloins in a bowl; stir to dissolve sugar. Pour into a zipper-style bag. Add pork (use two bags if necessary, and divide marinade in half).

If you have time, refrigerate eight to 24 hours. If not, marinate at room temperature for 30 minutes.

Drain pork, pat dry with paper towels. Heat oven or grill to 400 degrees.

To cook in the oven: Heat two tablespoons vegetable oil in a heavy skillet over high heat. When the oil is hot, place the tenderloins in the skillet and brown well on at least two sides, cooking about two minutes per side. Try to get them good and brown. Place on a baking sheet. Bake until meat thermometer registers 150 degrees, about 20 minutes.

To cook on grill: Remove pork from bag. Pat dry with paper towels. Place directly over charcoal or flame for five minutes, turning to brown. Move the meat to indirect heat, cover and grill 20 minutes, or until it registers 150 degrees on a meat thermometer.

Allow the pork to stand five minutes before slicing thinly.

Meanwhile, combine the marinade with one-half cup water. Bring to a boil over high heat. Reduce heat and simmer about 10 minutes. It shouldn’t be super-thick. Spoon a little sauce over the pork when you serve it.

Serve with sautéed cherry tomatoes and French bread.

Yield: 4 servings

Nutrition per serving: 181 calories, 5 grams fat (25 percent fat calories), 27 grams protein, 7 grams carbohydrate, 620 milligrams sodium.