Apple Cider Barbecue Pork Loin with Mango Lime Spackle

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6 to 8

Get grilling with award-winning barbecue expert Adam Perry Lang, the acclaimed chef, cookbook author and barbecue grand champion who has created a bright and smoky sauce that is handcrafted with fresh apples and apricots, sweet onions, bourbon and spices. Brush it on pork tenderloins to infuse them with the perfect balance of sweetness and heat, then serve them with Lang’s chunky, spreadable barbecue spackle that’s chock-full of fresh mangoes, cilantro and tangy key lime juice for zesty flavor.


  • 2 pork tenderloins, each about 1 1/4 lb. (625 g), silverskin removed and trimmed of excess fat
  • Kosher salt and freshly ground pepper
  • 1/2 cup (4 fl. oz./125 ml) Adam Perry Lang’s Apple Cider Barbecue Sauce
  • 1 jar Adam Perry Lang’s Mango Lime Spackle


Prepare a medium-hot fire in a grill, or preheat an oven to 400°F (200°C). If using a grill, brush and oil the grill grate. If using an oven, place a wire rack on top of a rimmed baking sheet.

Rinse the tenderloins and pat dry with paper towels. Season generously with salt and pepper and set aside at room temperature for 20 minutes.

Place one of the tenderloins on a work surface and place the second one on top of the first. Using kitchen twine, tie the two tenderloins together crosswise at 3-inch (7.5-cm) intervals, then brush them evenly with the barbecue sauce.

If using a grill, place the tenderloins on the grill directly over the heat and cook, turning the meat about every 5 minutes. If using an oven, place the tenderloins on the prepared baking sheet and transfer to the oven. Grill or roast until an instant-read thermometer inserted into the thickest part of the tenderloins registers 145°F (63°C) for medium, about 25 minutes, or until done to your liking.

Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. While the meat rests, transfer the mango lime spackle to a small serving bowl.

Carve the tenderloins crosswise into slices about 1/2 inch (12 mm) thick. Serve hot with the mango lime spackle alongside. Serves 6 to 8.

Williams Sonoma Test Kitchen

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