Barbecued Pork Tenderloin with Curried Toast

Curried bread topped with pork roast and barbeque sauce makes a flavorful entree – perfect for a crowd.

  • Prep Time 40 min
  • Total Time 5 hr 50 min
  • Servings 24

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
180mg
180%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.