Barbecued Pork Tenderloin with Curried Toast

 

1/4

cup packed dark brown sugar

2

teaspoons smoked Spanish paprika

2

teaspoons ground allspice

4

cloves garlic, finely chopped (2 teaspoons)

1

teaspoon pepper

1/2

teaspoon salt

1

pork tenderloin (1 lb)

2

teaspoons vegetable oil

1/3

cup purchased barbecue sauce

24

slices (1/2 inch thick) baguette French bread

2

tablespoons butter or margarine, softened

1/2

teaspoon curry powder

• 1 In small bowl, mix brown sugar, paprika, allspice, garlic, pepper, and salt. Pat brown sugar mixture over pork to coat. Tightly wrap in plastic wrap. Refrigerate 4 hours or up to 24 hours.
• 2 Remove pork from refrigerator. Allow to come to room temperature, about 30 minutes.
• 3 Heat oven to 450°F. Spray bottom of roasting pan with cooking spray.
• 4 In large nonstick skillet, heat oil over medium-high heat. Unwrap pork; place in skillet. Cook 3 minutes. Turn pork; cook 2 to 3 minutes longer or until brown on all sides.
• 5 Place pork in sprayed roasting pan. Bake uncovered 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. (Do not turn off oven.) Transfer pork to cutting board. Cover loosely with foil; let stand 10 minutes. Pour drippings into glass measuring cup; stir in barbecue sauce.
• 6 Line cookie sheet with foil. Place bread slices on foil-lined sheet; lightly spread butter on top sides of bread. Sprinkle with curry powder. Bake 4 to 6 minutes or until crisp. Remove from cookie sheet to cooling rack.
• 7 Cut pork into 24 thin slices; place in roasting pan in single layer. Drizzle with barbeque sauce mixture. Bake 5 minutes longer. To serve, top each bread slice with slice of pork.