Recipe Box

The May long weekend is quickly approaching. Our Executive Chef Quentin Harty offers this delicious BBQ recipe just for you!

Barbecued Pork Tenderloin

1 Pork Tenderloin (approximate weight 12-16 oz)

Ingredients for Marinade:
2 tbsp minced fresh garlic
4 tbsp olive oil
½  tbsp  kosher salt
Zest of 2 lime
Juice of 2 lime
Juice of 2 oranges
1/2 cup liquid honey
2 Tbsp finely chopped fresh cilantro
2 Tbsp finely chopped fresh Jalapeno Pepper

In a stainless steel mixing bowl, add all marinade ingredients and mix thoroughly. Cover and refrigerate for 24 hours. For best results, prepare the marinade one day in advance to allow the flavours to effectively marry together.

Clean the pork tenderloin by removing all fat and silver skin tissue from the loin. Place the cleaned pork tenderloin in a sealable plastic bag. Add approximately half the marinade and coat the pork thoroughly. Extract as much air as possible from the bag, seal and refrigerate for 6 – 8 hours. Place the remaining marinate in a sealed container and refrigerate for later use.

Pre-heat BBQ to 450’F

Remove the tenderloin from the bag and place the pork on a sheet pan and temper at room temperature for approximately 20-30 minutes. Dispose of the bag and its contents. Season the tenderloin lightly with sea salt.

On a clean seasoned BBQ grill over high heat, place the tenderloin on the “hot spot” of your BBQ grill to sear the outside. It should be noted that each BBQ performs slightly differently and it may be necessary to regulate the cooking temperature of your BBQ by partially or entirely closing the lid to achieve desired results. Cook for 3-4 minutes or until seared, turn and cook repeatedly to sear the exterior of the loin. Once the tenderloin has been seared, reduce temperature to medium heat and cook the tenderloin to an internal temperature of 140’F.

Remove the tenderloin from the BBQ and transfer to a serving platter. Let the pork uncovered for approximately 20 minutes prior to slicing. Slice into medallions and serve immediately.  Garnish with fresh chopped cilantro. Optional: Serve ponzu dipping sauce with the pork.

Ponzu Dipping Sauce
2 oz soy sauce
2 tbsp sugar
2 oz warm watee
2 oz fresh lime juice
2 oz mirin
2 oz rice vinegar

In a stainless steel mixing bowl add the warm water and sugar and mix together to dissolve sugar. Add remaining ingredients and mix thoroughly to blend all ingredients. Serve in dipping sauce vessel or small bowl.

Bon Appetite!