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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
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
Key Products
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.
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 |
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