Margarita Pork Tenderloin

Margarita Pork Tenderloin
48 servings, 4 oz. pork and 1/4 cup (2 oz.) sauce each


Ingredients Weights Measures
OPEN PIT Original Restaurant Recipe Barbecue Sauce 9 lb. + 14 oz. 1 gal.
frozen limeade concentrate, thawed 2 lb. 1 qt.
jalapeño peppers, seeded, finely chopped 1 lb. 1 qt.
tequila 1 lb. 2 cups
pork tenderloins 16 lb. 16 each
salt and pepper - 1/3 cup
oil 4 oz. 1/2 cup


COMBINE barbecue sauce, limeade concentrate, peppers and tequila in large saucepan (or small saucepan for trial recipe). Bring to boil on medium-high heat. Reduce heat to low; simmer 15 min. or until slightly thickened, stirring occasionally. Keep warm until ready to use.

SEASON pork with salt and pepper. Sear pork in hot oil in large saute pan (or small saute pan for trial recipe), in batches, until browned on all sides, turning occasionally. Place in 2 parchment-lined full sheet pans (or 1 lined half sheet pan for trial recipe). Brush each tenderloin with 3 Tbsp. of the barbecue sauce mixture.

BAKE in 375°F-standard oven for 7 to 9 min. or until meat thermometer registers 155°F to 160°F when tested in thickest part of meat.

CUT diagonally into 3/8-inch-thick slices. Top each serving with 1/4 cup (2 oz.) of the remaining barbecue sauce mixture.

Kraft Kitchens Tips

Serving Suggestion
Serve with Spanish rice pilaf and a medley of fire-roasted vegetables, such as seasoned corn, zucchini, yellow squash and red peppers.
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