It’s Barbecue Britain time again! BBQ Pork Tenderloin Recipe
The warmest day in March in seven years has prompted weather forecasters throughout the UK to christen the next couple of days ‘Barbecue Weekend’.
In some areas of the British Isles the temperature is expected to soar to around 21 centigrade – warmer than parts of the Mediterranean and around 12 centigrade warmer than a typical March weekend in the UK.
The warm weather heralds the start of British Summer Time as the clocks go back this Sunday.
Paul Michaelwaite from Netweather told the Daily Telegraph newspaper: “As strange as it is to say this in March, it’s going to be a barbecue weekend.”
To celebrate the start of British Barbecue Weather we thought we’d come up with a yummy recipe to kick-start your outdoor cooking. We’ve also combined it with a tasty salad you can make at home and take with your in Tupperware tubs if your barbecue this weekend is going to be at a local woodland area or the beach.
How does BBQ Pork Tenderloin sound? This marinade can be made at home the day before and added to the pork then the dish can be put in the fridge overnight (or for at least four hours for the marinade to take effect).
BBQ Pork Tenderloin
- For the marinade you’ll need:
- 6 tablespoons of honey
- a teaspoon of salt and some freshly ground black pepper
- 3/4 cup fresh lemon juice
- 1/2 cup soy sauce
- 2 teaspoons freshly ground pepper
- 2 small shallots
- 2 large garlic cloves
- fresh chopped parsley
- 1 teaspoon dry mustard
Just combine all the above ingredients into a food blender then once ready, pour the marinade over 3lb of tenderloin pork in a food container and place in the fridge (overnight is best).
When cooking make sure the barbecue is hot initially then gradually reduce the heat to medium. Cook each side for up to 30 minutes each. Once the pork is cooked allow it to ‘rest’ for five minutes while the juices settle.
Chef’s salad with barbecue dressing
- This tasty dish is easy to make, doesn’t result in a lot of mess and tastes simply delicious.
- So, ingredient-wise, you’ll need:
- A large lettuce
- Three different coloured peppers
- A couple of avocados
- Six tomatoes
- Four hard-boiled eggs
- Around a pound of salami (cut into cubes)
- Same amount of cooked chicken
For the dressing:
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup barbecue sauce
- Two minced garlic bulbs
- 1 teaspoon mustard
To make, simply place all the ingredients in a large bowl and stir so that’s it’s looking as attractive and colourful as possible. Next blend the dressing ingredients together and drizzle over the salad.
Meanwhile, if you’re thinking of using any salt with your barbecue table salt is an excellent all-over rub for meats and poultry. If you’re thinking of using a coarser rub though it might be an idea to use kosher salt which is flakier and easier to sprinkle with aim.
We thought we’d finish this holiday-type post with a quiz for you:
Q. What’s Lone Star barbecue and where is it eaten (note: it’s a US dish!)
A. This is an authentic Texas tradition where smoked meat can be ordered by the pound and is served on butcher paper without sauce and where the buyer has to eat with their hands