Cedar Planked Pork Tenderloin
Yield- 4 servings
1 whole piece of fresh pork tenderloin, trimmed
Pork Marinade:
1 tbsp. grainy Dijon Mustard
1 garlic clove minced fine
1 ½ tbsp. maple syrup
1 tsp. chopped fresh rosemary
1 small shallot minced fine
¼ tsp. ground cumin seeds
2 tbsp. olive oil
1 large piece of cedar plank (soaked in cold water over-night)
Salt and pepper to taste
Method
Combine all of the ingredients for the marinade and place it with the trimmed pork tenderloin into a re-sealable plastic bag. Marinate the pork up to 4 hours.
Pre-heat your outdoor grill or BBQ to 350 degrees.
Remove the marinated pork tenderloin from the re-sealable bag- reserve the excess marinade. Place the marinated pork it onto the hot grill- season it with salt and cracked black pepper. Sear the pork on all sides until caramelized and dark in color. After the tenderloin is seared, place it onto the soaked cedar plank.
Place the planked pork tenderloin onto medium-high heat on the grill and close the BBQ lid. Continue to bake the pork on the plank in the BBQ until it reads an internal temperature of 135-degrees. Remove the smoked pork from the grill and allow to rest 10-15 minutes.
Slice the pork on the cedar plank and serve with your favourite side-dish or salad.
Read more: http://canadaam.ctvnews.ca/recipes/chef-corbin-s-all-ontario-summer-bbq-recipes-1.1925475#ixzz38OGDFvOU
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