Close-up of Sticky BBQ Pork Tenderloin, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Sticky BBQ-Glazed Pork Tenderloin

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 to 6 servings
This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.


Grilled Pineapple-Pepper Relish:


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
  3. Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
  4. Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
  5. Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
  6. Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.

Grilled Pineapple-Pepper Relish:

  1. Heat a grill pan or grill over medium heat.
  2. Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.