Grilled Barbecue Pork Tenderloin
Hash Brown Casserole and Green Beans
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ cup barbecue sauce
- ⅓ cup grape jelly
- 1 Tbsp Sriracha hot sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
Instructions
- Place pork in a large zip-top plastic bag. Whisk together barbecue sauce and all remaining ingredients. Pour half of marinade over pork. Reserve remaining marinade for basting pork in a small bowl.
- Seal bag, and chill at least 1 hour.
- Preheat grill to medium-high heat. Grill pork, covered, 15 to 20 minutes or until a meat thermometer reads 145°F, turning occasionally and basting with reserved marinade.
- Let pork stand 5 minutes before slicing.
Side Dish Ingredients
- 1 (32-oz) pkg frozen shredded hash browns, thawed
- 1 (10.75-oz) can cream of chicken soup
- 1 (8-oz) pkg shredded Cheddar cheese
- ¾ cup sour cream
- ¼ cup butter, melted
- 1 (16-oz) pkg frozen green beans
Side Dish Instructions
- Preheat oven to 350°F. Combine hash browns, soup, cheese, sour cream, and butter in a large bowl. Season lightly with salt and pepper.
- Spoon into a lightly greased 13x9-inch baking dish. Bake 45 minutes or until hot and bubbly.
- Steam green beans according to package directions; season with salt and pepper to taste.
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