White barbecue sauce is authentically Alabama. While it’s usually on chicken or turkey, it works great on pork, too. That’s especially true in this application.

Use as a marinade and as a sauce for the meat once it’s cooked. (Stacey Little/Southern Bite)

White BBQ Sauce Grilled Pork Tenderloin

Prep time: 10 minutes

Cook time: 20 minutes

Marinating time: 4 hours

Ingredients:

• 2 (1 to 1.5-pound) pork tenderloins (see note)
• 1 cup mayonnaise
• 1 tablespoon Creole mustard (spicy brown mustard will work as well)
• 1 tablespoon prepared horseradish
• 1 clove garlic, minced
• 1/4 cup white vinegar
• 1/2 teaspoon black pepper (or more to taste)
• 1/4 teaspoon salt
• 1/4 teaspoon paprika

 Instructions:

1. Make the white barbecue sauce by combining the mayonnaise, mustard, horseradish, garlic, vinegar, black pepper, salt and paprika in a medium bowl. Set aside.
2. Use paper towels to dry the tenderloins and trim away excess fat and silverskin, if present. Place the tenderloins in a gallon ziptop bag and add about half of the white barbecue sauce. Seal and toss to coat. Refrigerate for at least 4 hours or overnight. Cover remaining sauce and refrigerate.
3. When ready to cook, allow the pork to warm to room temperature so it will cook evenly. Preheat the grill over medium-high heat. Place the tenderloins on the grill and cook 20-25 minutes (turning occasionally) or until an instant-read thermometer placed in the center of the pork loins reads 145 degrees.
4. Remove from the grill, tent with foil. Allow to rest for about 5 minutes. Slice and serve with remaining white barbecue sauce.

Notes:

• Most grocery stores sell pork tenderloin in a vacuum-sealed bag with two tenderloins per package. The package should be between 2 and 3 pounds total weight.
• Note that this is pork tenderloin and not just pork loin.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”