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Barbecued Pork Tenderloin/Green Beans




Source of Recipe


Jo Gainey


Recipe Introduction


Enjoy this easy dish on Saturday night, then use any remaining pork in Fried
Rice on Monday. (In our house there is never any left.)

Asian Barbecue Sauce (See Below)
2 pork tenderloins, (about 3/4 pound each)
1 bag (14 ounces) frozen whole green beans
1/3 cup sliced almonds


1. Heat oven to 450ºF. Line shallow roasting pan with aluminum foil. Make
Spicy Barbecue Sauce.
2. Place pork in pan; tucking small ends under for even cooking. Insert
meat thermometer to tip is in thickest part of pork. Brush pork with about
1/4 cup sauce.
3. Bake uncovered 15 minutes. Remove from oven. Arrange green beans around
pork; drizzle green beans with sauce. Sprinkle beans with almonds. Bake 10
to 15 minutes, brushing pork occasionally with drippings, until thermometer
reads 155ºF and beans are almost tender. Cover pork with aluminum foil and
let stand 10 to 15 minutes or until thermometer reads 160ºF. (Temperature
will continue to rise about 5°, and pork will be easier to carve.)
4. Serve pork with green beans.

Asian Barbecue Sauce

1/3 cup stir-fry sauce (bottled)
1 garlic clove, crushed with the juices and pulp added to the sauce
1/3 cup regular (not spicy) barbecue sauce (choose low carb!)
2 Tablespoons honey
6 Packets Splenda
1 Tablespoon water
1/2 teaspoon crushed red pepper

1. Mix all ingredients in small bowl until well blended. Use on
everything.