Grilled pork tenderloin with strawberry-rhubarb sauce

In collaboration
with Metro
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!