Lemon pepper pork tenderloin that will have guests giving their “Squeal of Approval”

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KANSAS CITY, Mo. -- BBQ competitions aren't just for the men. Betsy Masters and Allison Verman, owners (and sisters) of all-female competition team "Squeal of Approval" prove that to be true with one of their signature recipes.

Lemon pepper pork tenderloin

2 to 4 (1lb) pork tenderloins
1 (12.7oz) bottle of Allegro Original Marinade
1/2 cup lemon pepper
3-4 sprigs of fresh rosemary
1-2 cups apple, juice for spritzing

Puncture the pork to allow the marinade to soak in. Place them in a zipper bag with the bottle of marinade. Seal the bag and let sit for 30 minutes in the fridge or cooler.

Preheat your oven or smoker to 350°.

Remove the tenderloins from the marinade and place them on a foil lined sheet pan. Rub generously with lemon pepper on all sides. Place the Rosemary around the tenderloins, then spritz with apple juice.

Place the sheet pan in the oven or grill and cook for 30 to 45 minutes, until the internal temperature reaches 160°F on a meat thermometer. Remove from the heat source and let them rest for 10 minutes before slicing.

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