September 29th, 2008 by Richard Julien
Rickards Honey brown Dijon Basted Pork Tenderloin
Part 1: Rickard’s Honey Brown BBQ Brine
½ cup kosher salt
1 cup brown sugar
1 bottle (341 ml) of Rickard’s Honey Brown Ale
2 bay leaves
10 black peppercorns
4 – whole pork tenderloin
Method
Combine all ingredients in 2 litre sauce pot. Stir and bring to a boil. Turn off heat and remove from stove. Immerse pork or chicken into cold brine. Refrigerate for 3 hours.
Part 2: Rickard’s Honey Brown Dijon Basting Sauce
¼ cup onion, diced
2 cloves of garlic, sliced
1 bay leaf
1 bottle (341 ml) of Rickard’s Honey Brown Ale
½ cup honey
1/2 cup dark brown sugar
1/2 cup high quality Dijon mustard
1/2 cup old fashoned grainy style dijon mustard
Zest of 1 lemon
1 tsp blackstrap molasses
1 tbsp cumin
2 tbsp dried thyme leaves
Couple dashes of hot sauce
Method
Combine all ingredients in 2 litre sauce pot. Simmer until sauce coats back of wooden spoon (approx. 15 mins).
Part3: The BBQ
Pre heat your BBQ on high for about 5 minutes with the cover closed. Use your scaper to remove any left overs from your last BBQ event! Make sure you have a non-frayed rag to wipe any excess soot from the grill and a tempered silicone bbq basting brush to apply canola oil to the grill.
Prep the grill by cleaning and then brushing on a thin layer of canola oil.
Turn down the BBq to a medium heat and add the tenderloin to the grill leaving a couple inches space between each piece – do not overcrown the meat.
Season and cook covered – rotating the pork every 3-4 minutes in order to cook evenly.
During the last 3 minutes, bast the pork with Rickards Honey Brown Dijon Glaze.
Pork will be ready in about 12 – 15 minutes or untill the internal temperature is 160 degrees F.
Take the pork off the BBQ, place on a plate covered with foil and rest for 5 minutes before slicing and serving.