Ingredients:
1 (2 lb) pork tenderloins
16 ounces barbecue sauce ( homemade or bottled)
1 teaspoon brown sugar
4 tablespoons dark rum ( or use 1 tablespoon rum extract)
2 ounces orange juice
1 tablespoon hot pepper sauce, to taste
Directions:
Combine barbecue sauce, brown sugar, rum, orange juice and pepper sauce in large resealable plastic bag.
Add pork; refrigerate at least 2 hours or over night.
Preheat grill to medium-hot.
Remove pork from marinade; heat remaining marinade in saucepan to a boil.
Grill pork over indirect heat, turning occasionally and basting with marinade, 15 to 20 minutes or until done (internal temp 155 F).
Let pork rest 5 to 10 minutes before slicing.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.