Atikamekw BBQ Pork Tenderloin

Name: Pork Tenderloin with Atikamekw Blend
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pork tenderloins (about 900 g to 1 kg); 1 tbsp olive oil; 3 heaping tbsp of Atikamekw Blend; 4 medium potatoes; 1 tbsp olive oil; Salt and pepper, to taste; 2 tomatoes, cut into wedges or large chunks; ½ English cucumber, sliced into half-moons; ½ red bell pepper, sliced; ¼ red onion, thinly sliced; 100 g feta cheese, cubed; About 12 Kalamata olives; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Atikamekw Blend; ½ tsp dried oregano; Ground Boreal Pepper Blend, to taste

Pork Tenderloin with Atikamekw Blend

Évalué 5.0 étoiles par 1 utilisateurs

Catégorie / Category

Dinner

Cuisine

Mediterranean

Portions / Servings

Temps de préparation / Prep time

15 min.

Temps de cuisson / Cooking time

50 min.

Juicy, flavourful pork tenderloins, simply coated with Atikamekw Blend. Its BBQ-style profile, inspired by Greek flavours and enhanced with forest notes of fir needles and staghorn sumac, turns a simple pork tenderloin into a memorable meal. An affordable, easy recipe that is perfect on the BBQ.

Par / By

Francois Bouillon

Ingrédients / Ingredients

PORK TENDERLOIN

2 pork tenderloins (about 900 g to 1 kg)
1 tbsp olive oil
3 heaping tbsp of Atikamekw Blend

BBQ POTATOES

4 medium potatoes
1 tbsp olive oil
Salt and pepper, to taste

GREEK SALAD

2 tomatoes, cut into wedges or large chunks
½ English cucumber, sliced into half-moons
½ red bell pepper, sliced
¼ red onion, thinly sliced
100 g feta cheese, cubed
About 12 Kalamata olives

DRESSING

2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Atikamekw Blend
½ tsp dried oregano
Ground Boreal Pepper Blend, to taste

Instructions/ Directions

Preheat the grill to about 400 °F. Cut the potatoes in half lengthwise and generously pierce the flesh with a fork. Brush with olive oil, season with salt and pepper, then wrap each half in aluminum foil. Place the foil packets on the BBQ and cook 40 to 50 minutes, or until the potatoes are tender.
Remove the silver skin from the pork tenderloins, if needed.
Brush the pork tenderloins with olive oil, then coat generously with 3 heaping tbsp of Atikamekw Blend (or more, if needed). Massage the meat to distribute the seasoning evenly, then let rest for 15 minutes.
Place the pork on the grill and cook for about 15 minutes, with the lid closed, turning every 3 to 4 minutes, until it reaches an internal temperature of 145 °F (63 °C).
While the pork cooks, prepare the Greek salad. Combine all the salad and dressing ingredients, then let sit until serving. This resting time allows the vegetables to absorb the flavours of the dressing and the Atikamekw Blend.
Remove the pork from the grill, loosely tent with aluminum foil and let rest for 3 to 5 minutes before slicing.
Serve the sliced pork tenderloin with the foil-wrapped potatoes and Greek salad.
Enjoy!

Note

Double the enjoyment! Make a little extra pork tenderloin and Greek salad on purpose. The next day, fill a pita with sliced pork, Greek salad and tzatziki for delicious homemade gyros.

Tagged with:

#Atikamekw