Prep: 3o minutes
Cook: 20-30 minutes [or until internal temperature is 147 degrees Fahrenheit]
Total Time: 50-60 minute
Serves: 2-4
This recipe was created to make use of the common spices one might find on a road-trip or to destination accommodations with a kitchenette, BBQ or campfire grill. Salt packets, pepper packets, chili flake packets and butter pots from the drive-thru. You will need lemon juice from half a lemon, garlic power and crushed cloves to really make this sing.
Here’s what you’ll need for your small pork tenderloin [2- 4lbs]:
One 750ml bottle Okanagan Essence Sparkling Apple
1 Tsp black pepper
1/2 Tsp salt
1 Tsp garlic powder
1 Tsp crushed chili
½ Tsp ground cloves
Juice from half a lemon
Preparation: Combine all ingredients in a medium pot and bring to a low boil, stirring constantly (there’s a LOT of natural sugar in here that you don’t want to burn!). Keep the low boil and KEEP STIRRING for about 15 minutes (depending on your stove or open flame). Once you see small bubbles forming/foaming at the sides of the pot, check the consistency – you want a light syrup, not molasses. Remember, the liquid will keep reducing once removed from heat. Split the reduction, setting aside roughly one quarter. Lay your tenderloin onto a sheet of tinfoil and baste liberally with the reduction. Wrap the tinfoil into a tight seal and place the tenderloin in the fridge for one or two hours.
Cooking
Grill: Place wrapped tenderloin onto BBQ grill over medium heat. Roll tenderloin a quarter turn every 5 minutes or so. Open at the 15 minute mark and check the centre. Close and keep cooking/checking until almost done. Remove from tinfoil and grill to lightly caramelize. Continue to baste with liquid left in the tinfoil.
Camp fire: As above, but over medium flame.
Oven: pre-heat oven to 350 degrees F. Place wrapped tenderloin onto a baking sheet and on center rack of pre-heated oven and bake for 25 minutes, checking at the 15-minute mark for cook-through. Once almost done, remove from oven and caramelize in fry pan, using the liquid remaining in the tinfoil.
Finish: Slice into medallions and drizzle with the syrup you a set aside earlier.
Cook: 20-30 minutes [or until internal temperature is 147 degrees Fahrenheit]
Total Time: 50-60 minute
Serves: 2-4
This recipe was created to make use of the common spices one might find on a road-trip or to destination accommodations with a kitchenette, BBQ or campfire grill. Salt packets, pepper packets, chili flake packets and butter pots from the drive-thru. You will need lemon juice from half a lemon, garlic power and crushed cloves to really make this sing.
Here’s what you’ll need for your small pork tenderloin [2- 4lbs]:
One 750ml bottle Okanagan Essence Sparkling Apple
1 Tsp black pepper
1/2 Tsp salt
1 Tsp garlic powder
1 Tsp crushed chili
½ Tsp ground cloves
Juice from half a lemon
Preparation: Combine all ingredients in a medium pot and bring to a low boil, stirring constantly (there’s a LOT of natural sugar in here that you don’t want to burn!). Keep the low boil and KEEP STIRRING for about 15 minutes (depending on your stove or open flame). Once you see small bubbles forming/foaming at the sides of the pot, check the consistency – you want a light syrup, not molasses. Remember, the liquid will keep reducing once removed from heat. Split the reduction, setting aside roughly one quarter. Lay your tenderloin onto a sheet of tinfoil and baste liberally with the reduction. Wrap the tinfoil into a tight seal and place the tenderloin in the fridge for one or two hours.
Cooking
Grill: Place wrapped tenderloin onto BBQ grill over medium heat. Roll tenderloin a quarter turn every 5 minutes or so. Open at the 15 minute mark and check the centre. Close and keep cooking/checking until almost done. Remove from tinfoil and grill to lightly caramelize. Continue to baste with liquid left in the tinfoil.
Camp fire: As above, but over medium flame.
Oven: pre-heat oven to 350 degrees F. Place wrapped tenderloin onto a baking sheet and on center rack of pre-heated oven and bake for 25 minutes, checking at the 15-minute mark for cook-through. Once almost done, remove from oven and caramelize in fry pan, using the liquid remaining in the tinfoil.
Finish: Slice into medallions and drizzle with the syrup you a set aside earlier.
