Lemon Rosemary BBQ Pork
Lemon Rosemary BBQ Pork
We love this vibrant marinade, and all it's glory! Just give me the pan sauce in a sippy cup and I'll go about my business.
I love pairing a BBQ protein with a velvety sauce made on the stove. It brings two worlds together with a flavour that can't be beat. Charcoaled exterior in a lush sauce, I'm game.
Red Rub adds a peppery vibrant flavour to this dish that only Red Rub can do - it's power reaches beyond the BBQ as we layer it in the sauce as well.
2 tbsp Big Cove Foods Red Rub
1 large lemon, juiced (about 4 tbsp)
1 sprig rosemary, leaves minced
2 tbsp worchestershire sauce
2 tbsp tomato paste
1/4 cup olive oil
2 lbs pork tenderloin
1 tbsp Big Cove Foods Red Rub
1 cup stock
1 sprig rosemary
1 tbsp balsamic vinegar
1-2 tbsp capers
2 tbsp butter
In a small bowl, mix together the marinade ingredients.
Butterfly the pork tenderloin by cutting it length wise down the middle until you reach about an inch thick. Put the pork between parchment or plastic wrap and pound until it’s about an inch thick evenly around.
Using either a large zip lock bag or large tupperware container with a lid, combine the marinade with the pork tenderloin and refrigerate for at least an hour.
Heat up your BBQ to a medium high heat. Once hot, add the marinated tenderloin to the direct heat grill. Tossing once or twice, about 7 minutes a side, cook until you get an internal temperature of 160°F. Remove from the grill and allow to rest for 10 minutes.
Meanwhile, heat a pan on medium heat. Combine the Red Rub, stock, rosemary sprig and bring to a gentle simmer for about 5 minutes. Add the balsamic vinegar and capers to the pan and continue to simmer gently just until the sauce begins to take on a syrup consistency, few more minutes. Off heat, stir in the butter.
Slices the pork tenderloin against the grain, or as you see in picture above – top off the pork tenderloin with the hot pan sauce or put in a bowl on the table for individual servings.
Leave A Comment
All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours
The sweet and peppery annatto seed is often used for colouring due to it's bright red-orange exterior. But with its flavour and colouring abilities combined, how could we not turn it into a spice blend?
We combined it with tangy ripe mango (amchur) and the zest pow of orange to give you a blend that's ready to hop into your dish at any given moment.
This has been our go to for ribs since day one and you will be pleasantly surprised by it's power to handle hardy root vegetables and grains.
Use a little, or use a lot - and season with a little salt to taste.
Let these flavours inspire you.
herbs and spices, annatto seeds, tarragon, yellow sugar, granulated garlic, onion powder, black pepper, sea salt, orange peel, sichuan pepper, amchur
May Contain: Mustard, Sulphites, Sesame