Pork Tenderloin Simple Tailgating Solution

2 pork tenderloins

1/2 cup vegetable oil

1 tablespoon salt

2 teaspoon fresh cracked black pepper

1 cup tangy, Carolina-style barbecue sauce (recipe below) or your favorite bottled barbecue sauce

• Mix oil, salt and pepper, and put into a shallow baking dish.

• Roll tenderloins in oil mixture and let stand until grill is ready.

• Prepare a fire in half of the grill. If using gas, light half the burgers.

• Grill tenderloins 1 minute on each side.

• Once each side has been seared, brush with sauce and grill again 1 minute on each side.

• Once sauce has caramelized, brush all sides again and move away from direct heat and close lid. Roast an extra 10 to 15 minutes, or until internal temperature reaches 155 degrees. If you don't have a lid, cover with foil or a lid.

• Remove tenderloins and let stand 5 to 10 minutes. The pork will still be cooking. If sliced into too soon, you will lose the flavor-carrying juices within.

• Carve and serve on bread with coleslaw and extra sauce.

1/2 cup soybean oil or vegetable oil

1/4 cup sugar

1/4 cup light brown sugar

1/4 cup prepared yellow mustard

2 tablespoons apple cider vinegar

1 tablespoon Louisiana or Tabasco hot sauce

2 teaspoons Worcestershire sauce

• Combine ingredients in a jar and close lid tightly. Shake thoroughly until combined.

• Source: Dave Cathey.