Just because it’s cold in Colorado right now doesn’t mean we stop grilling. We bundle up and face the elements so we can enjoy our favorite grilled foods all year-long!
And right now–just in time for the big game–Kraft Barbecue Sauce is celebrating the launch of their newly revamped line of sauces with flavors like Original, Hickory Smoke, Sweet Honey, Mesquite Smoke, Sweet Brown Sugar, Sweet & Spicy, Spicy Honey, and Thick & Spicy. Whether you like smoky, sweet or spicy barbecue sauce, they have a flavor for you.
One of my favorite things about the new Kraft Barbecue Sauces–besides the great flavor–is that they don’t contain high fructose corn syrup and feature high-quality ingredients like tomatoes, sweet molasses, cider vinegar and cane sugar. Kraft has even created some great grilling innovations, like the Evergriller Grill ‘N’ Flip Mitt, to make cold-weather grilling more enjoyable.
It was about 25 degrees out when my husband braved the elements to grill our Sunday dinner, a delicious barbecue pork tenderloin. I think he wished he had an Evergriller Grill ‘N’ Flip Mitt for each hand! The fire-resistant grilling glove not only kept his basting hand warm, it protected it from the heat of the grill. It can be used with a variety of grilling tools. You just insert your tool into the top opening and you’re good to go!
Right now you can enter for a chance to win an Evergriller Grill ‘N’ Flip Mitt and a year’s supply of Kraft Barbecue Sauce. Enter at GrillinFools.com between January 19 and January 30. The winner will be randomly selected at the close of the giveaway.
To cook our pork roast, we used a grilling technique know as indirect heat. It’s a great way to cook larger cuts of meat like roasts or whole chickens.
To prepare a gas grill for indirect heat: start with all of your burners turned to high heat. Once the grill is nice and hot, you’ll turn off some of the burners and cook over the ones that aren’t lit. If your grill has two burners, turn off one side and place your meat there. If your grill has three or four burners, you’ll keep the outside burners on, turn off the center burner or burners, and cook your food in the center of the grill. For really juicy meats, like whole chickens, you’ll want to place your meat on a rack inside a roasting pan and put that right on the grill.
We decided to baste our pork tenderloin with the Kraft Hickory Smoke Barbecue Sauce and it was a perfect choice. This recipe couldn’t be any easier! We simply seasoned the roast with salt and pepper then cooked it over indirect heat for 30 minutes. Then we basted it with the barbecue sauce and cooked it for another 15 minutes. And of course, we served more barbecue sauce on the side for dipping!
The simple ingredient list really allowed all that great barbecue flavor to shine through. We had a few leftover slices and they made great sandwiches the next day. In fact, next time we make this roast, we’re going to slice it thin and serve it on buns, sandwich style.
- 1 (1.5 pound) pork tenderloin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Kraft Barbecue Sauce, plus more for dipping
- Prepare grill for indirect heat (see instructions in post above)
- Season pork with garlic powder, salt and pepper.
- Place pork on a lightly oiled grate (it should be over the portion of the grill with the burner turned off). Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbecue sauce on all sides. Cook for another 10-15 minutes, or until a thermometer reads 145 degrees F (63 degrees C).
- Allow pork to rest for 10 minutes before slicing. Serve with additional barbecue sauce for dipping
Don’t forget to enter the contest for an Evergriller Grill ‘N’ Flip Mitt and a year’s supply of Kraft Barbecue Sauce. Happy grilling!
I was selected for this opportunity as a member of Clever Girls and provided product samples by Kraft Foods, and the content and opinions expressed here are all my own.