android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Barbecued Pork Braid

B&G Foods North America, Inc.

  • People

    Serves 16

  • Prep Time

    45 mins

  • Grilling Time

    1:30 h

Ingredients
Instructions

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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (350°F).
    Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • 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.
    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, above foil pan, over medium heat, close the grill lid, and cook until the meat is tender, about 1 hour.
    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.
  • 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.
  • 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.
  • 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.
    Increase the temperature of the grill to 400°F. Place the cookie sheet, above foil pan, over medium heat, 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.
    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.

let's Gear up

Recommended Tools

More Starters recipes

You May Also Like