CBC Ottawa's Giacomo Panico — a radio host, avid cyclist and football fan — is sharing his pork tenderloin secrets on All in a Day in advance of this Friday's Ottawa Redblacks home opener at TD Place stadium.
You can choose to cook the pork conventionally in your kitchen oven or backyard barbecue, but Panico does it a little more interestingly on the back of his bicycle.
Panico placed a hibachi charcoal barbecue onto a flatbed platform, then hooked it up to the back of his bicycle and attached a chain that utilizes pedal power to turn the rotisserie.
Pigskin pork tenderloin
- Pork tenderloin.
- Fennel seeds.
- Olive oil.
- Salt and pepper.
- White wine (if desired for basting).
- Red wine vinegar (if desired for basting).
- Using paper towel, pat dry the pork tenderloin.
- Create an even thickness using butcher string. One end of the tenderloin is usually thinner, so you may need to tuck the thinner end back onto itself to match the rest of the loin. Or, combine two loins to create one even roast.
- Rub a little olive oil over the roast, but not too much or it will create a lot of smoke while cooking.
- Crush the fennel seeds to create a rub, then rub it all over the roast.
- Season with coarse salt and pepper.
- Heat a grill (ideally cast iron), then sear the roast to get grill marks.
- Move tenderloin to a rotisserie for about an hour, until the internal temperature reaches 160 F. Or bake at 385 F for about an hour.
- Keep the roast moist by basting it with its own juices or white wine. (If using a rotisserie, place a metal tray under the roast to catch the juices.)
- If you like, pour a little red wine vinegar over the roast about 15 minutes before it's done.
- Once cooked, remove from heat, cover with foil and let sit for 10 minutes before carving.