Part sweet and part spice, this succulent grilled pork recipe is sure to tantalize your taste buds.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pork tenderloins (1-1/2 lb./675 g)
1/4 cup Diana Marinade Steak Spice
1/2 cup Diana Sauce Gourmet Original BBQ Sauce
1/4 cup Heinz Tomato Ketchup
1/4 cup maple syrup
1 tsp. finely chopped fresh thyme
1 tsp. Lea & Perrins Worcestershire Sauce
1 clove garlic, minced
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How do I make it ?
Place meat in shallow dish; brush with marinade. Refrigerate 30 min. to marinate.
Meanwhile, bring remaining ingredients to boil in saucepan on medium-high heat; simmer on medium-low heat 8 to10 min. or until slightly thickened, stirring occasionally. Remove from heat.
Heat greased barbecue to medium-high heat.
Reserve 2 Tbsp. barbecue sauce mixture for later use. Grill meat 12 to 15 min. or until done (160ºF), turning and brushing occasionally with remaining barbecue sauce mixture for the last few minutes.
Remove meat from barbecue. Let stand 5 min. Cut across the grain into thin slices; place on platter. Drizzle with reserved barbecue sauce mixture.
Kraft Kitchen Tips!
Serve with a side mixed green salad tossed with your favourite Kraft or Renée's Vinaigrette.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1 g
Cholesterol 60 mg
Sodium 560 mg
Carbohydrate 24 g
Fibre 0 g
Sugars 20 g
Protein 22 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.