Texas Bourbon BBQ Pork Tenderloin
with Crunchy Wedge Salad & Corn on the Cob
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
A boost of BBQ sauce and bourbon-sweet spices bring the Lone Star State to the backyard. Slices of lip-smacking pork tenderloin are served with an all-American wedge salad that shows off pink watermelon radish, along with summer-perfect spiced corn to bite into.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 1 Head of Iceberg lettuce
- 6g Chives (or garlic chives)
- 1 Watermelon radish
- 2 Ears of corn
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Organic BBQ sauce (no added sugar)
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Mustard • Sulphites
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ
Total Fat
25 g
Saturated Fat
4 g
Sodium
1310 mg
Total Carb
36 g
Sugars
18 g
Protein
43 g
Fibre
6 g
Preparation
Grill the pork
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the pork* dry and drizzle with oil; season with ½ the spices and S&P.
- Add to the BBQ and grill, flipping at least twice and brushing with the BBQ sauce, 10 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the corn
- Meanwhile, toss the corn (shuck if necessary) with a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
Mise en place
- Meanwhile, carefully cut the lettuce into 1-inch rounds, keeping the rounds in tact.
- Cut the watermelon radish into matchsticks.
- Thinly slice the chives.
Make the wedge salad
- Arrange the lettuce rounds on a plate; season with salt.
- Top with the watermelon radish.
- Drizzle with the vinaigrette.
- Garnish with ½ the chives.
Plate your dish
- Divide the pork, corn and wedge salad between your plates.
- Garnish the pork with the remaining chives. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
