June 13th, 2011 by Richard Julien
Chef Live and New Rickard’s Blonde on Breakfast Television – Atlantic!
As always – a huge amount of respect and thanks to the team at BT Atlantic – on THe A Channel for having my on the show today!
Here is the BBQ Pork Recipe – Enjoy!
Chef Rich
BBQ Pork Tenderloin glazed with Rickard’s Blonde Pilsner lemon and sage BBQ Sauce
Serves four
Ingredients:
2 – 1lb (450grams) Pork Tenderloin – trimmed of silver skin and fat
Seasoning mix: 1 tbsp. paprika, 1 tbsp. kosher salt, 1 tbsp. cracked black tellecherry pepper
2 tbsp. Canaola oil
For the Glaze:
2 cups (500ml) chilli sauce
1 bottle 341 ml Rickard’s Blonde
1 lemon – juiced and zested
1 tbsp. (15ml) honey
6 sprigs of fresh sage leaf – crushed, not chopped
1 bay leaf
Method:
Preheat your Oven or BBQ to 400F
Measure all the Glaze ingredients into a saucepot. Simmer on the stove on medium low heat until the mixture reduces enough to coat the back of a wooden spoon.
Remove from heat and cool – can be stored in an air tight container in the fridge for up to a month
Brush the Pork tenderloin with Canola oil and rub the meat with the spice mixture.
Place the pork on a baking sheet lined with parchment paper – cook in the 400 F oven for 15 minutes
Brush the pork with generous amounts of BBQ sauce – continue to cook for another 5 minutes – brush more BBQ sauce and remove from the oven.
Cover Meat lightly with foil and allow to rest for 7 minutes before slicing and serving – this will prevent juices from the meat from escaping
If you are using the BBQ – follow the steps above, with the exception of placing the meat on a parchment lined baking sheet – instead do the following.
Brush the preheated grill with a little oil – be very carefull! Grill the meat for 15 minutes – turning occasionaly to cook evenly.
Brush with BBQ glaze during the last 5 minutes of cooking