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B&G Foods North America, Inc.

Barbecued Pork Braid

  • People

    Serves 16

  • Prep Time

    45 mins

  • Grilling Time

    1:30 h

Serves 16
Prep Time
45 mins
Grilling Time
1:30 h

the Ingredients

Web Bbqpork Braid
  • 2 tablespoons Weber® Sweet ‘n Tangy BBQ Seasoning
  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin
  • ½ cup white wine
  • 1 bottle Weber® Sweet & Thick Honey BBQ Sauce 
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg
  • 2 teaspoons water
  • 2 teaspoons sesame seeds


  • 01 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • 02 Rub the seasoning evenly all over the pork tenderloins, and then place them in a grill-proof roasting pan. Add the wine and cover the pan. Place the pan over indirect medium heat (as close to 350°F as possible), close the grill lid, and cook until the meat is tender, about 1 hour.
  • 03 Remove the pan from the grill and let the tenderloins rest until cool enough to handle. Shred the meat. In a large bowl mix the shredded pork with the barbecue sauce.
  • 04 Unfold the puff pastry sheets and place them, side by side, on a large cookie sheet lined with parchment paper. Roll out slightly. Spoon the pork lengthwise in a 3½-inch strip down the center of each puff pastry sheet to within ½ inch of each end. Make cuts in the dough 1 inch apart on both long sides of the rectangle just to the edge of the filling. Fold dough strips from alternating sides at an angle halfway across the filling, with the edges of the strips slightly overlapping in the middle. Whisk the egg and water, and then brush over the dough. Sprinkle with sesame seeds.
  • 05 Increase the temperature of the grill to 400°F. Place the cookie sheet over indirect medium heat (as close to 400°F as possible), close the lid, and cook until golden brown, about 30 minutes. Remove from the grill and let cool for about 5 minutes. Cut crosswise into individual servings.

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