BBQ Pork Tenderloin with Cherry Harissa Sticky BBQ Sauce
Its Cherry season here in Ontario and our family loves them. This past weekend, we went to Cherry Avenue Farms in Vineland for a Family Cherry Picking excursion and returned with a bountiful basket. I recently shared a Dark Chocolate Bourbon Cherry Tart recipe with all of you but with all the Cherries we brought home, I had enough to make something savoury. I collaborated with the my friends over at Entube who make delicious seasoning pastes and created a Cherry Harissa Sticky BBQ sauce using their Harissa Chili Paste. We lit up the BBQ at the farm and grilled up Pork Tenderloin and slathered them with a kick of exploding flavours. This recipe is perfect for your summer BBQ’s and Cottage weekends. Pair it with my Cypriot Spring/Summer Slaw for a side of Crispy freshness.
3-2lbs Pork Tenderloin
3 tbsp. olive oil
Salt and fresh ground pepper
2 tbsp. unsalted butter
2 shallots, finely diced
1 garlic clove, minced
2 tbsp. ENTUBE Harissa Chili Paste or 1 tbsp Harissa spice
2 cup Ketchup
¼ cup quality honey
¼ cup grainy mustard
2 tbsp. Apple Cider vinegar
2 cup sweet Cherries, pitted
To make BBQ sauce: In a large saucepan, melt butter over medium heat.
Add shallots and garlic and sauté for 2 mins until soft and translucent.
Add Harissa Paste and sauté for another minute. Add remaining ingredients and bring to a boil.
Reduce heat to low and simmer for 20 mins.
Preheat grill to high heat and spray grill to avoid sticking.
Toss pork tenderloin in olive oil and season with salt and pepper.
Place on hot grill and sear 5 minutes each side. Reduce heat to medium and place the pork tenderloin on aluminum foil to finish grilling.
Grill each side 6-7 minutes per side or until internal temperature reaches 160 F. Brush each side with a generous amount of BBQ Sauce and leave on grill for another minute.
Place on cutting board and let rest for 5 minutes.
Serve with remaining BBQ Sauce and Cypriot Spring/Summer Slaw.
SERVINGS 6-8 | PREP & COOK TIME 45mins.