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BBQ Seasoned Pork Tenderloin

Updated: Wednesday, February 5 2014, 03:39 PM EST
Servings: 6-8

1 – 3 to 4 Pound Pork loin
2 – Tablespoons of Olive Oil
2 – Tablespoons of Chopped Garlic
¼ - Cup Private Selection Signature Rub Citrus and Savory
¼ - Cup Private Selection Signature Rub Texas BBQ
1 – Tablespoon Kroger Kosher Salt
1 – Tablespoon Kroger Ground Black Pepper
1 – 16 ounce Bottle Kroger Original BBQ Sauce

In a small mixing bowl, add the salt, ground black pepper, Citrus and Savory Rub and the Texas BBQ Rub, until well blended.  Remove the wrapper from the pork loin.  Place, the pork loin in a deep backing pan, rub the pork butt with the olive oil and the chopped garlic.  Then, evenly coat the outside of the pork loin with the seasoning mixture.  In a 350 degree oven, roast the pork loin, about 60-75 minutes, uncovered, until it has a nice crust on the outside and reaches and internal temperature of 155 degrees.  Baste the outside of the pork loin with the BBQ Sauce and place back in the oven about 10 minutes.BBQ Seasoned Pork Tenderloin

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Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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