Barbecue Curried Pork Tenderloin
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BBQ Curry Pork Tenderloin with Arugula Pesto Preserved Lemon Tahini Potato Salad (Serves: 4)
4 pork tenderloins (1 pound of pork tenderloin)
2 tablespoons madras curry powder (yellow in color)
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons fine sea salt
2 tablespoons olive oil
1 tablespoons fresh garlic, chopped fine
Mix all the dry spices together and coat the pork tenderloins.
In a ziploc bag that will fit the pork tenderloins, add oil and garlic to the bag.
Add pork tenderloins and toss around garlic and oil.
Refrigerate for minimum 2 hours or up to 48 hours.
Preheat BBQ on high till max heat.
When ready to grill pork tenderloin, remove pork from Ziploc onto grill, turn down heat to low.
Grill on each side for approx 2 minutes, turning 4 times.
Best way to test for doneness is with a electronic meat themomether until temperature reaches 135F.
Remove from grill and allow to rest in a warm place for 5 minutes before slicing.
There should be a hue of pink in the middle of the meat.
Top with arugula pesto.
Arugula Pesto (Makes: approx. 1 cup)
2 tablespoons pinenuts, lightly toasted
4 cups (packed) baby arugula
1 large clove garlic
1⁄2 cup parmesan cheese, freshly grated
1/3 cup Extra virgin olive oil
Put pinenuts, arugula, garlic and parmesan cheese in a food processor with cutting blade.
Process till finely chopped.
Add olive oil to desired consistency.
Adjust seasoning with salt.
Store in an air tight container with a thin layer of olive oil to cover top layer of pesto.
Keeps in the refrigerator for one week or freezes very well.
Potato Salad (Serves 6-8)
1.5 pounds yellow flesh or Yukon gold potatoes, peeled and diced 1"
2 tablespoons Olive oil
1 1⁄2 tablespoons red wine vinegar
1 teaspoon salt
1⁄2 cup tahini (sesame paste)
1 1⁄4 cups yoghurt
One fresh lemon, zest and juice
1 teaspoon salt
2 cloves fresh garlic, finely chopped
2 stems green onion, chopped
2 eggs, hardboiled, peeled, roughly chopped 1⁄2" pieces
2 tablespoons preserved lemon, finely chopped (found at specialty grocery stores)
Boil potatoes in well salted water until full cooked, fork tender, but still in tact.
Tip: do not boil heavily, slow simmer.
Strain potatoes when cooked, put in a large bowl and gently toss with olive oil, 1teaspoon salt and red wine vinegar.
Cool to room temperature.
In a separate mixing bowl whisk together; tahini, yoghurt lemon zest and juice, garlic, 1 teaspoon salt & preserved lemon until well combined.
Add dressing to potatoes and toss well.
Add green onions and chopped eggs and ready to serve.
Refrigerate if you plan on serving later on.
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