July 9th, 2011 by Richard Julien
Chef Live and Rickards Blonde BBQ Sauce!
Anyday is a great day for BBQ.
Come visit Chef Live at the Portland St Nova Scotia Liquor Store today Saturday July 9th from 1pm to 5pm. We will be there with Broil King and the Rickards Crew cooking up great BBQ – see the recipe below!
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:
1 cup tomato sauce
2 cups (500ml) Thai chilli sauce
1 bottle 341 ml Rickard’s Blonde
1 lemon – juiced and zested
1 tbsp. (15ml) honey
12 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.