Grilled pork tenderloin with strawberry-rhubarb sauce

Preparation 45 min
Refrigeration 3 h
Cooking 55 min
Servings 6
Freezing I do not suggest

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Ingredients
Preparation
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To celebrate the arrival of summer, BBQ season and Saint-Jean Baptiste, Metro challenged me to create a fire recipe with their case of 24 products from here. Honestly, I love this kind of challenge!!! So I came up with these grilled pork tenderloins with strawberry-rhubarb sauce. The grilled side with the marinade for the pork gives a pretty legendary result. With the little sauce on top, it’s not flat! I also suggest you try the salad that goes with it, it’s fresh and perfect to accompany these summer grills. #ad

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Marinade

2 pork tenderloins
1/4 cup olive oil
3 cloves garlic, finely chopped
5 sprigs fresh chives, finely chopped
2 tsp Club House Lemon Herb Spice
1/4 cup Boréale Red Ale
2 tbsp. grainy mustard
2 tbsp. maple syrup

Sauce

2 tablespoons butter
3 1/2 cups diced rhubarb
2 cups strawberries, diced
1/3 cup brown sugar
1/4 cup lemon juice
1/4 cup maple syrup
Pinch of salt

Salade

A small handful of baby spinach
1 head Boston lettuce, coarsely chopped
1 tomato, diced
4 radishes, thinly sliced
1 Empire apple, diced
A small handful of fresh parsley, finely chopped
1 green onion, thinly sliced
100g feta cheese, crumbled
1 bunch Quebec asparagus, base removed, cut into large chunks
Olive oil
Club House Lemon & Herbs Spices
White balsamic vinegar, to taste
Maple syrup, to taste

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Preparation

Place pork tenderloins in a large airtight bag.
Place all marinade ingredients in a bowl, season with salt and pepper and mix. Pour over pork, toss to coat, and seal bag, removing as much air as possible. Place in the fridge for 3 hours, or even better, overnight. Take the meat out of the fridge 30 minutes before cooking to temper.
Melt butter in a saucepan over medium heat. Add the strawberries and rhubarb and mix well. Cook, stirring, for 2 to 3 minutes.
Add brown sugar, maple syrup and salt and stir. Bring to a boil, reduce heat to medium-low and simmer for 20 to 25 minutes to reduce. Remove from heat and allow to cool.
Place salad ingredients in a large salad bowl and mix well. Wait until serving before adding dressing or oil.
Place asparagus in a bowl, drizzle with olive oil and sprinkle with lemon spice and herbs to taste. Season with salt and pepper and mix well.
Preheat the BBQ on high with the BBQ wok inside.
Drain pork tenderloins and place on BBQ grill. Cook for approximately 15 to 20 minutes, or until internal doneness reaches 139F. Transfer to a plate, cover with aluminum foil and let rest for 5 minutes before slicing.
Meanwhile, place the asparagus in the wok and cook for 5 to 6 minutes, or until the asparagus is cooked but still crisp. Leave to cool for a few minutes and add to the salad bowl. Add a drizzle of olive oil, maple syrup and white balsamic vinegar to taste. Season with salt and pepper and toss to combine.
Toss some of the salad onto a plate, place a few slices of pork tenderloin on top and drizzle with sauce!

Our sommeliers suggest

Les Vins Pirouettes Tutti Frutti 2020

Alsace, France

Les Vins Pirouettes Tutti Frutti, a fruity, lively Alsace white that blends several grapes, winks at the sauce: its fruit meets the strawberry, and its freshness stands up to the tartness of the rhubarb. The grilled pork isn't overpowered, and the grainy mustard goes through without a fuss. A patio white for the first dinners outside in spring. See the product

Puptarts Mangue et Lime, 5%

HopEra

Strawberry and rhubarb in the sauce, mango and lime in the glass: the dish is already in the fruit, the beer follows it. Its acidity cuts through the sugar of the sauce and the fat of the grilled pork, and the meal stays summery without ever turning sweet. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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