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This sweet and spicy barbecuey sauce is perfect for spooning over sliced beef or pork tenderloin with rice or pasta. It is also great mixed with shredded beef or pork for sandwiches. We took the easy road and threw our tenderloin in the oven, but it would be great on the grill too.


  • 1 1/2 lbs. pork tenderloin (beef would be fine too)
  • 1 TB. vegetable oil
  • 1-2 tsp. FRENCH THYME
  • 1/2 tsp. salt

Summer Sauce:

  • 1 TB. butter
  • 1 medium red onion, minced
  • 1 tsp. FRENCH THYME
  • 1 TB. balsamic vinegar
  • 1 Cup chicken or pork stock or water
  • 1-2 TB. oyster or hoisin sauce
  • 2 TB. tomato ketchup

Preheat oven to 425°. Wash tenderloin, pat dry. Drizzle with vegetable oil. Season with crumbled FRENCH THYME, GROUND BLACK PEPPER and salt. Place in the preheated oven; cook until desired degree of doneness is reached. For a small pork tenderloin like ours, it took about 35 minutes to reach near medium. For a thick hunk of beef, it might be a bit longer. If in doubt, use a thermometer, and remember, the thicker the pieces of meat, the longer it will keep cooking when removed from the oven.

Summer Sauce:
To prepare the sauce melt 1 TB. butter in a medium saucepan over medium heat. When hot, add the minced red onion. Sprinkle with GRANULATED GARLIC and FRENCH THYME. Cook a few minutes, stirring occasionally, until onion gets translucent and golden. Add balsamic vinegar, stir to deglaze the pan. Add 1 Cup chicken or pork stock (even water can be used, in which case it becomes a lovely meatless vegetable or pasta sauce). Stir to combine. Add oyster sauce and ketchup; simmer gently until lightly thickened, about 10 minutes. If you desire a thicker sauce, raise the heat and reduce the liquid until you are happy. Slice the tenderloin in rounds and serve on a pool of sauce, with extra on the side.

Serves: 4.
Prep. time: 10 minutes.
Cooking time: 35-40 minutes or so for the meat, 10 for the sauce.

Thyme French .8 oz. 1/2 cup jar
Black Pepper Coarse 1.1 oz. 1/4 cup jar
Garlic Powder Granulated 1.3 oz. 1/4 cup jar

© 2007 Penzeys Spices. All rights reserved.