Those of you who read my blog know about our recent backyard project. It was almost finished when we left to go to Lake Tahoe for the wedding of my sister, Leah, to my new brother in law, and Weston’s best friend, Ross. We still haven’t had much of an appropriate chance to enjoy the finished product since it’s been so HOT lately. Weeks on end of 100+ degree temps and HIGH humidity.
So, when our next door neighbour rang our doorbell and asked if we wanted their old grill, we said “Yes, please!” Thank you Leslie and Mary Grace!
This was not our first effort at cooking meat on our new grill, but honestly, this has been the most delicious to date. Even while having to run outside to baste under an umbrella due to a surprise storm. It was perfect! We served it with some
For the marinade:
- 1/2 tsp cumin seeds
- 1 tsp celery seeds
- 1 tsp fennel seeds
- 2 cloves
- 1 heaped Tbsp sweet smoked paprika
- zest and juice of one orange
- a small bunch of fresh thyme, leaves picked and very finely chopped
- 6 garlic cloves, very finely chopped
- 1/2 cup organic ketchup
- 6 Tbsp balsamic vinegar
- 2 lb. pork tenderloin
- sea salt and freshly ground pepper
- a handful of chopped coriander, chopped (optional)
- Juice of a lemon
To make the marinade, crush the cumin seeds, fennel seeds, celery seed and cloves in a mortar and pestle and mix with the paprika, orange zest and juice, thyme, garlic, ketchup, and balsamic vinegar. Season the pork tenderloin with salt and pepper and toss it in most of the marinade until completely covered. Marinate for at least an hour, or overnight.
When you’re ready to cook, add the meat to a hot barbeque or under a broiler for 15 minutes or until nicely charred. Every time you turn the meat, brush it generously with the leftover marinade so it builds up a sticky, blackened glaze. When done, let the tenderloin rest for 5 minutes before carving. You can add the cilantro and lemon juice if you want, but it’s just as delicious plain (and I don’t have a picture of our final plating). Enjoy!