Easy Carolina Barbecue

By Kate Lawson / The Detroit News

     

Sauce:

     1 stick butter

     1 cup cider vinegar

     1 large sour pickle, minced

      1 tablespoon minced onion

     2 tablespoons Worcestershire sauce

     1 tablespoon lemon juice

     1 tablespoon molasses

     Salt and pepper to taste

     

     Combine all ingredients except salt and pepper in a small saucepan. Heat over low flame just long enough to melt butter, stirring frequently. Add salt and pepper to taste. Use sparingly as a basting sauce while pork tenderloin is cooking. Add just enough of the remaining sauce to moisten chopped tenderloin just before serving.

     

Pork Barbecue:

     2 pork tenderloin strips (about 3/4 pound each)

     1 tablespoon ground black pepper

     1 teaspoon cayenne pepper

     2 teaspoons salt

     4 strips bacon

     

     Rub tenderloins with mixture of peppers and salt. Wrap strips of bacon around tenderloins and secure with toothpicks or string.

     Ignite charcoal. When coals are white-hot, move them to the side and place tenderloins on rack not directly above coals. Baste with sauce. Cover kettle and cook pork 15 to 20 minutes until it tests done (160 degrees), basting twice. (In an oven broiler, cooking time may be as little as 12 to 15 minutes.)

     Remove bacon and discard. Hack pork into shreds or cut into bite-size chunks. Moisten with remaining sauce and serve. Makes 6 servings.

     Per serving: 351 calories; 22 g fat (12 g saturated fat; 56 percent calories from fat); 7 g carbohydrates; 129 mg cholesterol; 832 mg sodium; 30 g protein; 0.4 g fiber.

     You can reach Kate Lawson at (313) 222-6026 or klawson@detnews.com.