Pork ‘Barbecue’

Pork ‘Barbecue’

3 tablespoons firmly packed brown sugar (divided)

2 teaspoons paprika

3/4 teaspoon freshly ground pepper (divided)

1/2 teaspoon salt (divided)

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1 1/2 pounds pork tenderloin

1 teaspoon vegetable oil

2/3 cup vinegar

1/3 cup water

1/4 cup ketchup

2 tablespoons minced onion

1 clove garlic, minced

1/4 teaspoon crushed red pepper flakes

4 hamburger buns

Preheat the oven to 450 degrees.

In a small cup, combine 1 tablespoon of the brown sugar, the paprika,½teaspoon of the pepper,¼teaspoon of the salt, the cumin and the chili powder.

Place the pork on a piece of wax paper. Sprinkle the spice mixture over the pork, patting the meat to help the spices stick to it.

Over medium heat, heat a large nonstick skillet. Swirl in the oil, then add the pork. Cook, turning occasionally, until the pork is well-browned, about 5 minutes. Transfer the pork to a shallow roasting pan. Roast until the meat reaches an internal temperature of 160 degrees F on a meat thermometer, about 15 minutes. Let stand 10 minutes.

Meanwhile, combine the remaining 2 tablespoons brown sugar,¼teaspoon pepper and¼teaspoon salt, the vinegar, water, ketchup, onion, garlic and red pepper flakes in a saucepan; bring to a boil. Reduce the heat slightly and boil until reduced to¾cup, about 15 minutes.

Thinly slice the pork. Combine the pork and 1/4 cup of the sauce in a large bowl. Serve on the buns with the remaining sauce on the side.

Makes 4 servings