But also love the tomato based barbeque of the North? Yep you guessed it Fusion Barbeque! Most people think east meets west when it comes to fusion but hey who says we cant keep it in house right?
Sure I'm not the first one to try it but have you tried it? Awesome flavors. You will like it.
Ingredients 2 pork tenderloins
Clove of Garlic
Salt, pepper, onion powder, garlic powder, crushed rosemary.
First season your tenderloins. Salt and pepper. Onion and garlic powder. Then sprinkle with the crushed rosemary. Press into meat. Rubbing will just smear it from one end to the other so press the seasoning into the meat like you were kneading dough. Set aside.
1 cup balsamic vineger
3/4 cup ketchup
1/3 cup brown sugar
2 tbs dijon mustard
2 tbs worschtesire
Combine into sauce pan and bring to a light boil. (As soon as it starts to "lurp") Stir often as the sugars will collect on the bottom and burn. Simmer or "lurp" for 20 minutes or sauce is thick and coats and sticks to a wooden spoon. You are reducing the mixture so there is no set time. ingredients, temp and other variables play a factor in your reduction so keep an eye on it.
While your sauce is lurping ( I like that word) get your grill ready. I used the same technique as I do with my ribs except no smoke. You could use smoke but I wanted the flavors of the sauce to sing and not the smoke. Charcoal on one side and meat on the other. By the time the charcoal is ready your sauce is too.
Brush the sauce onto both sides of the pork tenderloin and place on grill.
I flipped mine only once during the cooking process. Internal temperature of 160 degrees is what I was looking for. 155 is ok but make sure you rest it under tinfoil for a bit to finish and let the juices redistribute.
Once I hit desired temp I brushed on more sauce and slid meat directly over heat. I sauced and flipped twice both sides making sure I had a nice carmelized barbeque stickiness to the meat.
I removed from grill and foiled it for about ten minutes while prepping the rest of the meal.
Note: If you don't have a digital heat proof thermometer for the grill. Get one. Simply place the probe in the meat, run the cord outside of the grill and plug it in to your digital read out. No more opening the lid or poking your food full of holes so the juices run out. They are only about $8.
I prepared a cucumber, tomato salad and a hybrid mix of caulilflower and brocooli to pair with the pork.
It was a great combo for a hot muggy day.
I halved some cherub tomatoes(cherry tomato with all the flavor of a full size) sliced some cukes and red onion. Drizzled in olive oil, a splash of the balsamic vinegar(which tied the two dishes in nicely) salt and pepper and gave it a toss. I served it in a little lettuce bowl which you could fold up and eat when finished with the cukes and tomatoes. Which I did because it had all the goodies from the salad in the bottom of the lettuce bowl. The broccoflower I simply steamed and topped with a pat of butter, salt and pepper.
I must say for such a simple meal it is packed with flavor.
The tenderness of the charcoal grilled meat is cut with a fork. The sauce is great because it has so many layers to it. When it first hits your tastebuds they cry out, " hey, wow", and then it immediatley settles into the carmelized sugars and mellows right out and then the savory of the rosemary comes creeping through sort of the ying and the yang of sauce.
The salad was so refreshing. The zing of the vineger is kept in check by the olive oil and the salt but you still know it's there. The onions are also balanced by the vinegar so you don't end up tasting them all night long.
The broccoflower well come on that's just plain neat because it tastes like broccoli and cauliflower at the same time. Simple flavors combined to make a refreshing dinner. One of my favorites.
(and it only cost about $15) It also passed the Angel test so now I know it's kid friendly. :)