One of the best parts of cooking with Martin’s Bar-B-Que sauces is how easy they make a recipe. Practically all of the flavor you need is right there in the jar. That saves you from having to use a bunch of other ingredients, and makes it a lot quicker to get your dish ready! We used our Jack’s Creek Sauce to make a simple marinade for pork tenderloin you can slice and serve up on a biscuit. Add a little dollop of Palmetto Gold Sauce on top, maybe with some sweet pickle, and you’ve got yourself a perfect little party food that everyone will love.
Now we know that everyone in the south has an opinion about biscuits. There are quite a few types of them, and most folks are particular about what their favorite style is. We’ve included a simple, 3-ingredient recipe for biscuits, but if you want to use your own, or your grandma’s, or even the frozen kind, it’s important to us that you put this pork on your favorite biscuit and don’t settle for less. Just don’t forget the Palmetto Gold Sauce!
1 pkg boneless pork tenderloin (approx. 3lbs)
½ cup Martin’s Bar-B-Que Jack’s Creek Barbecue Sauce
2 T dark brown sugar
½ cup Martin’s Bar-B-Que Palmetto Gold Barbecue Sauce
Bread and butter pickle slices
Marinate your pork. Place tenderloin in a large plastic zipper bag. In a small bowl, whisk together Jack’s Creek Sauce and brown sugar. Pour Sauce into bag and squeeze the air out before sealing. Allow to marinate in refrigerator for at least 4 hours, or overnight.
Pre-heat oven to 400. Heat an oven-safe skillet (a cast iron skillet or grill pan works great) on your stove over high heat for 2-3 minutes or until screaming hot. Remove tenderloin from marinade and sear on all sides until golden brown. Put the pan into the oven and roast for about 15-20 minutes, or until internal temperature is 145. Remove pork from the oven and allow to rest on a cutting board for 5-10 minutes (Don’t leave your pork in the hot pan or it will keep cooking and be dry). Once your pork is well rested, you can either wrap it in plastic and refrigerate it to serve cold, or go ahead and slice it to serve warm. Either way, don’t slice your pork until you are ready to serve it. That will keep it nice and juicy. Serve as a biscuit sandwich with a piece of sweet pickle and a healthy smear of Palmetto Gold Sauce.
*Quick Easy Biscuits
2 cups self-rising flour
¼ cup cold butter, cut into small pieces
⅔ cups -1 cup cold buttermilk
Preheat the oven to 425°. Place the flour in a large mixing bowl. Using a dough cutter or fork, add in the butter just until crumbs are the size of large peas. Start with 2/3 cup of the buttermilk, and stir until the mixture holds together and pulls away from the bowl, adding more buttermilk if needed. Move the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking. Roll the dough into a rectangle about 1/2" to 3/4" thick. Cut biscuits with a floured round 2" cutter. Use your dough scraps to make more biscuits. Place the biscuits on an ungreased baking sheet so they're barely touching. Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown. Remove them from the oven, and serve hot. Yield: about 1 dozen 2" biscuits.