BS' in the Kitchen

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BBQ Pork Tenderloin

May 1st, 2012 · No Comments · Barbecue, Dinner, Pork

Okay BS’ers…. I have something to confess….I’ve never BBQ’d before. Yup, that’s right. Never turned on a BBQ, never put food on a BBQ, never turned off a BBQ. Yet have eaten tons of food cooked on a BBQ. Why you ask? That’s always been Bob or my Dad’s job. So welcome to my first adventure into BBQ’ing and I can promise that you will see more BBQ recipes as the summer progresses!

Not to toot my own horn, but my first attempt  to create a delicious, flavour packed pork tenderloin was a success! I found a recipe from Canadian Living and adapted it from there. So let’s get to this recipe so you can start your own BBQ adventure:

  • 1 pork tenderloin
  • 1 tsp cornstarch
  • cilantro & green onions to taste
  • 1/4 cup orange juice
  • 1/8 cup tomato paste
  • 1 tbsp whole grain dijon mustard
  • 2 cloves garlic (minced)
  • 2 tsp chilli powder
  • 1 tsp sugar
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/4 tsp Worcestershire sauce
  • Pinch of salt

In a large bowl, mix together your orange juice, tomato paste, djion mustard, garlic, chilli powder, sugar, coriander, paprika, worcestershire sauce and salt. Whisk until well combined. Pour into a container or ziploc bag that is large enough to hold your tenderloin. Place your tenderloin into the container or bag, turn a few times to completely coat with the marinade sauce. Place in fridge and let marinade for two hours (up to 24 hours).

Once the tenderloin has had a chance to marinade and mingle with all the delicious flavours, prep your barbecue to a medium heat and lightly grease the grill. Place your tenderloin on the grill (make sure to save the extra marinade) for 20 minutes (rotating three times – roughly every 6-7 minutes).

Remove the tenderloin off the barbecue and place onto a cutting board and cover with a tinfoil tent. Make sure the cutting board and tenderloin are completely sealed and let this sit for 10 minutes. This step is critical – it allows the moisture created through the barbecuing process to be reabsorbed into the meat. If you were to cut it right away, juice would leak all over the place and you’d be left with a dry piece of tenderloin – something no one wants :(.

When it’s sitting, you can take the remaining marinade sauce and put it into a small sauce pan bringing to a medium head. In a small bowl, add one tbsp of water to your cornstarch, whisk then add to your marinade sauce. Continue to heat until smooth and it starts to thicken. This will make a delicious serving sauce to go with your tenderloin. Once the tenderloin has had it’s chance to sit, top with serving sauce, cut across the grain into medallions, sprinkle with cilantro and green onions, serve & enjoy!

Stay tuned for more delicious BBQ recipes! If you want to try another BS in the Kitchen tenderloin recipe, try Bob’s asian influence:


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