Grilled pork tenderloin with strawberry-rhubarb sauce

Metro
In collaboration
with Metro
  • Preparation 45 min
  • Refrigeration 3 h
  • Cooking 55 min
  • Servings 6
  • Freezing I do not suggest

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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!