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Barbecued Pork and Potatoes

Barbecued Pork and Potatoes
A last-minute decision turned out to be a real winner for Caroline Hall of Medford, Massachusetts. "Three days before the deadline for entering recipes at the local fair," she relates,"I decided to see if I could make this barbecue sauce. My family loved the recipe I created—and so did the judges. They gave it a blue ribbon! We now use the sauce on my pork and potatoes all the time."—Car
8 ServingsPrep: 1hour Grill: 20 min.

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 5 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1 can (29 ounces) tomato sauce
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 1/2 cup molasses
  • 1/4 cup packed brown sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons hot pepper sauce
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried tarragon
  • 8 medium red potatoes, cut into wedges
  • 2 pork tenderloins (1 pound each)

Directions

  • In a large saucepan, saute the onion, red pepper and garlic in butter
  • until tender. Stir in the next 13 ingredients. Simmer, uncovered,
  • for 1 hour or until slightly thickened, stirring occasionally. Set
  • aside 2 cups for basting. Refrigerate remaining sauce for another
© Taste of Home 2013

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Barbecued Pork and Potatoes (continued)

Directions (continued)

  • use.
  • Place potatoes in a saucepan; cover with water. Bring to a boil;
  • reduce heat. Cover and simmer for 10-15 minutes or until partially
  • cooked. Drain and set aside.
  • Cut each tenderloin lengthwise into eight strips. Thread pork and
  • potatoes on 10-in. metal or soaked wooden skewers, weaving pork
  • around potatoes. Grill, uncovered, over medium heat for 5 minutes on
  • each side. Baste with barbecue sauce. Continue turning and basting
  • 10 minutes longer or until meat juices run clear and potatoes are
  • tender. Yield: 8 servings (5 cups sauce).
Nutrition Facts: 1 serving (1 each) equals 410 calories, 9 g fat (4 g saturated fat), 47 mg cholesterol, 1,045 mg sodium, 68 g carbohydrate, 4 g fiber, 17 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013