Southern Style Blackened BBQ Pork Tenderloin
Pork is cheap. Our homage to the hog takes shape in this really easy crowd pleasing BBQ pork tenderloin. Keeping the tenderloin moist is the key here – quick cooking over white hot coals and basting hell out of it the is the way forward. One of the most important parts to avoid a tough tenderloin is leaving it to rest long enough before slicing…..
1 pork tenderloin (s)
½ teaspoon cumin seeds crushed
1 tsp. fennel seeds crushed
2 cloves crushed
1 tbsp. sweet smoked paprika
Juice of 1 large orange
Handful of fresh Thyme leaves finely chopped
4 Garlic cloves, peeled and finely chopped (or 3 tsp lazy garlic)
150 ml Tomato ketchup
6 tablespoons balsamic vinegar
Mix the cumin, fennel and cloves with the paprika, orange juice, thyme, garlic, ketchup and vinegar. Lightly Season the pork with salt and pepper, then place in the marinade and leave in the fridge for 1-12 hrs.
When ready to BBQ place the pork on a hot grill and turn every 5 or so mins until the outside is charred, continually baste with the sauce until cooked (aprox 15-20 mins depending on the size of the tenderloin)
When the internal temperature of the pork reaches 140 degrees remove from BBQ and allow to rest for 5-10 mins before slicing.