Sweet and Tangy BBQ Pork Tenderloin

Juicy pork tenderloin slow-cooked in a sticky, sweet-tangy BBQ sauce until sliceably tender. Effortless, flavor-packed, and perfect for sandwiches, tacos, or plated dinners with zero fuss.

Why You’ll Love This Recipe

This Sweet and Tangy BBQ Pork Tenderloin is a total game-changer: a lean, elegant cut turns into melt-in-your-mouth perfection while you go about your day. The sauce strikes the ideal balance—brown sugar and honey bring caramelized sweetness, apple cider vinegar and mustard add bright tang, and smoked paprika delivers that kiss of barbecue smoke without firing up the grill. It’s versatile enough for weeknight dinners yet impressive for company, and the leftovers are legendary (tacos, anyone?). With only 10 minutes of prep and pantry staples, this is the definition of big flavor, small effort—your new slow-cooker hero!

Recipe Tips and Tricks

• Sear first (optional): 2-minute sear locks in juices and adds deeper flavor.
• Don’t overcook: Tenderloin is lean—6 hours low max or it can dry out.
• Slice against the grain: Ensures every bite is buttery-tender.
• Reduce the sauce: After cooking, simmer juices on stovetop for glossy, sticky glaze.
• Double the sauce: Everyone wants extra for dipping or drizzling.
• Add a splash of broth: If sauce seems too thick mid-cook, loosen with ¼ cup broth.
• Rest before slicing: 5-10 minutes under foil keeps juices inside.

Yield: 6 Servings

Sweet and Tangy BBQ Pork Tenderloin

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Juicy pork tenderloin in sticky sweet-tangy BBQ sauce—crockpot magic!

Prep Time 10 minutes

Cook Time 5 hours

Additional Time 10 minutes

Total Time 5 hours 20 minutes

Ingredients

• ¼ cup brown sugar
• ¼ cup honey
• ½ tsp black pepper
• 1 cup BBQ sauce
• 1 large onion, sliced
• 1 tbsp smoked paprika
• 1 tsp salt
• 2 lbs pork tenderloin
• 2 tbsp Dijon mustard
• 2 tsp garlic powder
• 3 tbsp apple cider vinegar
• Optional: ½ cup chicken broth (if needed)

Instructions

1. Layer the flavor base: Scatter sliced onions across the bottom of your slow cooker—sweetness incoming!
2. Season the star: Pat pork dry, then rub all over with salt, pepper, smoked paprika, and garlic powder.
3. Nestle it in: Place tenderloin on top of onions—look at that beauty ready for its sauce bath!
4. Whisk the sauce: In a bowl, mix BBQ sauce, honey, brown sugar, vinegar, and Dijon until silky smooth.
5. Pour generously: Spoon half the sauce over the pork, flip once to coat both sides—save the rest!
6. Set and forget: Cover and cook on low 5-6 hours or high 2.5-3 hours—until internal temp hits 145°F.
7. Rest like royalty: Transfer pork to a board, tent with foil, and let rest 10 minutes—juices stay locked in.
8. Reduce to gloss: Pour crockpot juices + remaining sauce into a skillet; simmer 5-7 minutes until thick and sticky.
9. Slice beautifully: Cut pork against the grain into ½-inch medallions—perfectly pink and tender.
10. Glaze and serve: Arrange slices on a platter, drizzle with reduced sauce, and watch everyone fight for seconds!

Notes

• USDA now says pork is safe at 145°F—slightly pink center = juiciest results.
• For shredded version, cook 30-60 minutes longer and pull apart with forks.
• Leftover slices are incredible cold on sandwiches with mustard and pickles.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 473Total Fat 22gSaturated Fat 8gUnsaturated Fat 15gCholesterol 134mgSodium 690mgCarbohydrates 27gFiber 2gSugar 23gProtein 41g

Ingredients Notes

• Pork tenderloin: 1.5–2 lbs typical size; not to be confused with pork loin (much larger).
• BBQ sauce: Use your favorite—honey or brown sugar varieties work beautifully.
• Apple cider vinegar: Provides signature tang; white vinegar or pineapple juice can substitute.
• Honey & brown sugar: Double sweetness creates caramelized depth.
• Dijon mustard: Adds subtle sharpness and helps emulsify sauce.
• Smoked paprika & garlic powder: Instant smoke and savoriness without liquid smoke.
• Onion: Sliced yellow onion creates a sweet, flavorful base as it cooks down.

Variations and Substitutions

• Spicy version: Add sriracha, chipotle powder, or cayenne.
• Pineapple twist: Include pineapple chunks + juice for Hawaiian BBQ vibes.
• Bourbon kick: Replace ¼ cup broth with bourbon.
• Lower sugar: Use sugar-free BBQ sauce + sugar substitute.
• Dr Pepper or root beer: Swap ½ cup broth for soda—classic sweet BBQ trick.
• Instant Pot: High pressure 15 minutes + 10-minute natural release.
• Oven method: 325°F covered 2 hours, uncover last 20 minutes.
• Sandwiches: Shred instead of slice and pile on buns with slaw.
• Asian fusion: Swap BBQ sauce for hoisin + soy + ginger.

Storage Options

• Refrigerator: Store sliced or shredded in sauce up to 4 days.
• Freezer: Freeze in sauce up to 3 months. Thaw overnight, reheat gently.
• Meal prep: Pre-slice and portion with sides for grab-and-go lunches.

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Until you can read, Sweet and Smoky BBQ Pulled Chicken Sandwiches