Thursday, July 23, 2009

It's BBQ time!

So we all know that the weather hasn't exactly been cooperating but that doesn't mean Gabriel and I haven't been making full use of our wonderful new BBQ which my parents bought us for a house warming gift (THANK YOU!). There have obviously been the tons of burgers that have passed over the grill but our favourite so far has to be the BBQ pork tenderloin that we've made twice so far: once for Father's Day, and once for our friends, Dave & Andrea. It's been adapted by an America's Test Kitchen's/Cook's Country recipe for Classic BBQ chicken which is no longer found online (I have it, if you want it). According to ATK's taste tests, the best BBQ sauce is Bullseye's Original. In Canada, I have only seen Bold Original, which is what we used and we LOVE it. I don't know why more people don't eat pork tenderloin. It's such a lean meat and I find that it's always on sale for $2/lb. Can't beat that!

BBQ Pork Tenderloin

Shopping List:
• pork tenderloin
• table salt
• ground black pepper
• cayenne pepper
• Bullseye Bold Original BBQ sauce

Begin by removing the silver skin and any excess fat from the tenderloin. Let it rest on the counter until it has come up to room temperature.

Pat the tenderloin dry with paper towels and sprinkle on the spice rub made with:
1 tsp table salt
1 tsp fresh ground black pepper
1 tsp cayenne pepper (may adjust according to tastes)

Rub the spices evenly all over the meat.

Heat all of the burners on the BBQ on high with the lid closed for 15 minutes.

Turn all burners off except for one. Position the pork over the cool side of the BBQ and cover for approximately 20-30 minutes, depending on the size of the tenderloin.

Move the meat adjacent to the “on” burner and brush all the exposed surface area with BBQ sauce.

Rotate the tenderloin every 5 minutes as if it had four sides (20 minutes total), recoating with sauce every turn.

Move the meat directly over the heat and continue to coat and rotate until the tenderloin reaches an internal temperature of 145°F.

Wrap the mean in aluminum foil and let it rest for 10 minutes.


Oh, and, by the by, I'm still having problems solving my Apple Pie dome dilemma. If anyone has any suggestions, they would be greatly appreciated.

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