BBQ Pork Tenderloin

BBQ Pork Tenderloin

BBQ Pork Tenderloin

Prep Time
15 Minutes
Cook Time
30 Minutes
Charred pork tenderloin cooked on the BBQ served with a tomato salad
  • 450 grams (1 bag) pork tenderloin fillet

  • 2 BBQ Seasoning

  • For the BBQ sauce

  • 100 grams (4 ounces) Greek yogurt

  • 75 millilitres (3 fluid ounce) tomato ketchup

  • 2 tablespoons runny honey

  • 1 tablespoon cider vinegar

  • 1 teaspoon French’s mustard

  • For the BBQ sauce

  • 675 grams (1 1/2 bag) tomatoes, choose a variety of shapes, colours and sizes

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon Mixed Herbs

  • 3 shallots, finely diced

  • Schwartz Salt and freshly ground Schwartz Black Pepper, to taste

  • To serve

  • 4 brioche buns, sliced in half and toasted


  • 1 Rub the pork all over with 1½ tbs of the Classic BBQ Seasoning, cook on the BBQ for 10 minutes until the outside takes on a charred appearance. Cover with foil and cook over a cooler area of the BBQ, or alternatively finish in a medium oven for around 20 minutes, until the pork is cooked through and there are no signs of any pink when cut into.
  • 2 Meanwhile make the sauce by combining the yoghurt ketchup, honey, vinegar, Frenchs mustard and remaining ½ tbs Classic BBQ Seasoning in a pan. Heat until the sauce is bubbling then stir over the heat for 2 minutes, remove from heat and set aside.
  • 3 To make the salad slice the large tomatoes and halve the small ones. Arrange the tomatoes on a serving platter, mixing different colours and sizes. Sprinkle the shallots and Herbes de Provences over the tomatoes and drizzle over the oil. Season to taste with salt and black pepper.
  • 4 When the pork is cooked through allow to rest for 5 minutes before slicing. Toss the slices through the sauce and serve in buns with the tomato salad.

Nutritional Information

Typical Values Amount
Energy 522 kcal / 2184 kJ
TotalFat 20g
SaturatedFat 8g
Salt 2.4g
Carbohydrates 49g
Fiber 3.5g
Protein 35g
Sugar 22g