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Today is August 13, 2022

Barbequed Pork Tenderloin

Main Dishes



2 (1-lb.) pork tenderloins
1 cup tangy barbeque sauce
Juice and zest of 1 orange
Juice and zest of 1 lemon
2 Tbsp. Worcestershire sauce
3 cloves garlic, chopped

Tangy Slaw:
1 head cabbage, core removed and leaves sliced thin
1/2 head red cabbage, core removed and leaves sliced thin
1/2 red onion, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 tsp. celery seeds
1 tsp. celery salt
1/4 cup sugar
1/2 cup vinegar
1/2 cup mayonnaise
Salt, pepper to taste


Place tenderloins in a zipper-top bag. Combine remaining ingredients and pour over tenderloins. Marinate for several hours in the refrigerator. Toss all slaw ingredients together and refrigerate for 1 to 2 hours. Remove tenderloins from the marinade and season with salt and pepper. Over high heat, grill tenderloins for 10 minutes. Turn meat, reduce heat to medium low and grill for another 10 to 15 minutes, or until meat registers 145 F (medium) on a meat thermometer. Remove from heat, transfer to a cutting board and tent with foil. Let meat rest 5 to 10 minutes. Slice and serve with Tangy Slaw on buttered, toasted French bread.


From “Ladies of the Church,” Liberty Baptist Church

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