This baked shrimp scampi recipe is comparable to the traditional recipe, but it also includes some Dijon mustard for taste.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup light brown sugar
- ½ tablespoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 pound pork tenderloin, or more to taste
- ½ cup barbecue sauce (such as Sweet Baby Ray’s®)
Instructions
- Mix sugar, garlic powder, salt, and red pepper flakes together in a bowl. Rub mixture over all sides of pork tenderloin. Let sit at room temperature for about 30 minutes before grilling.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Place pork on the grill and cook low and slow, turning every 10 minutes, until all sides have been cooked, about 30 minutes. Brush with barbecue sauce and repeat every 10 minutes, for about 30 minutes more. Pork is ready when slightly pink in the center and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour total cooking time.
- Remove pork from grill and let sit an additional 5 minutes.
- The ingredients are a guestimate because I make this so often and so quickly. However, increasing or decreasing any of the ingredients shouldn’t make much of a difference. I have added a tablespoon of bourbon to the rub and it is very good as well!
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 691 mg |
| Sugars | 35 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Came out perfect as written. Be sure to use a barbecue sauce you are familiar with and love. My go to is a vinegary Kansas City style which blended perfectly with the brown sugar.