Name: BBQ pork tenderloin recipe | Schwartz
Prep time: 15 min
Cook time: 30 min
Ingredients: 1; 450 g (1 bag) pork tenderloin fillet; 2 classic bbq; For the BBQ sauce; 100 g (4 oz) Greek yogurt; 75 ml (3 fl ozs) tomato ketchup; 2 tbsp runny honey; 1 tbsp cider vinegar; 1 tsp French’s mustard; For the BBQ sauce; 675 g (1 1/2 bag) tomatoes, choose a variety of shapes, colours and sizes; 2 tbsp extra virgin olive oil; 1 tsp 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

BBQ Seasoning

Product Information

£2.30/unit, 44g

Out of Stock

BBQ Pork Tenderloin

Prep Time

15 Minutes

Cook Time

30 Minutes

Ingredients

16

Charred pork tenderloin cooked on the BBQ served with a tomato salad

Ingredients

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

COOKING INSTRUCTIONS

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.