Monday 1 September 2014

Recipe - Barbequed Balsamic Honey Tenderloin

Saturday Teena and I went out and finally bought ourselves a new Master Forge BBQ.  Our old one was 15 years old and had done us a great service. It ended its days with one hotspot, some cooler places and a very warm spot beside a place at the back where a perpetual orange flame licked through the grill no matter what the temperature was set at.

I've had fun barbequing half chickens, steak and peameal bacon this weekend but today decided to try a new recipe I found online for pork tenderloin, Balsamic Pork Tenderloin, done on the barbeque. This is what is needed:

2 tbsp (30 ml) liquid honey
2 tbsp (30 ml) grainy mustard
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) olive oil
1 clove garlic, minced
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) pepper
2 pork tenderloins

The recipe is easy ... combine everything but the tenderloin in a large bowl and whisk.  I looked and it seemed too syrupy so I dumped in a splash of beer, maybe three or four tablespoons (an American paleale, you can use any kind). Place the tenderloins in the sauce, rolling each as you do to thoroughly coat. 

It's better to leave over night but I left mine in the fridge for six hours turning them and spooning over the sauce once an hour.


Spray the BBQ grill and turn the heat to medium high (a relative term considering each BBQ is different). Grill with the lid closed turning every four and a half minutes or so. The tenderloin is somewhat round so think of it having four sides and needing to grill on each side.


After about eighteen minutes, it should be done with just a touch of pink in the middle.

Place on a cutting board or plate with an aluminum foil tent over it for about five minutes. Then slice and serve!

We had ours with a white rice to help soak up the juices from the meat. It was so juicy, something you can easily lose with a tenderloin and very flavourful. The ultimate compliment comes from Teena who said I could make this for us again anytime!

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