|
|
Preparation time
10 minutes
Total time:
1 hour 20 minutes
|
Ingredients
-
1 pork tenderloin, about 450 g (1 lb.)
Marinade:
-
125 mL (½ cup) BBQ sauce
-
5 mL (1 tsp.) fresh thyme, finely chopped
-
5 mL (1 tsp.) fresh sage, finely chopped
-
2 cloves garlic, minced
-
Salt and ground pepper
Salsa:
-
3 Italian tomatoes, seeded and cut into small cubes
-
2 corn cobs, grilled on the BBQ and kernels removed
-
1 Lebanese cucumber, cut into small cubes
-
15 mL (1 tbsp.) of lemon zest (about 1 lemon)
-
45 mL (3 tbsp.) of lemon juice (about 1 lemon)
-
45 mL (3 tbsp.) of olive oil
-
15 mL (1 tbsp.) of white balsamic vinegar
-
15 mL (1 tbsp.) of fresh cilantro, finely chopped
|
Directions
-
Using a thin-bladed knife, remove the tenderloin’s white membrane.
-
Mix all the marinade ingredients in a bowl. Set aside.
-
Place the tenderloin in an airtight plastic bag and add half of the marinade. Let marinate for 1–2 hours in the refrigerator. Reserve the other half of the marinade for cooking.
-
Preheat the barbecue to high.
-
When you’re ready to start cooking, drain the tenderloin and grill on the barbecue until a meat thermometer inserted in the centre reads 70 °C (160 °F), approximately 10–12 minutes. Baste the meat with the remaining marinade two or three times while cooking.
-
Meanwhile, mix all the salsa ingredients in a bowl. Set aside.
-
Serve the pork tenderloin with the salsa.
|
|