Pork tenderloin with maple glazed carrots
Pork tenderloin is a very rewarding piece of meat, you cannot do much wrong with it and it is also super leaning on the culinary aspect of BBQ.
The maple glazed carrots, in combination with the pork tenderloin, ensure a (lockdown) party in your mouth!
Ingredients
(4 persons)
- 1 Pork tenderloin
- 6 carrots with foliage
- 3 sweet potatoes
- 1 tablespoon of brown sugar
- 3 tablespoons of maple syrup
- a few lumps of butter
- olive oil
- Salt, smoked
- BBQ rub
- aluminium foil
- oven dish
for the gravy:
- 25 grams of butter
- 25 grams of flour
- 1 liter of stock
Difficulty:
Preparation:
Preparation time:
Cooking time:
Used equipment:
Average
2-zones
30 min
40 min
Dinner, Kogel BBQ, Pork, Culinair
Preparation
1. Prepare a BBQ for grilling with 2 zones at about 180°C. You do this by filling 1 side of your BBQ with coal and leaving the other side empty.
2. Meanwhile, peel the carrots and cut them diagonally in half. Place them in a baking dish that can be placed on the BBQ and add the sugar, maple syrup and butter.
3. Take a few sheets of aluminum foil and place a sweet potato on each sheet, add a good splash of olive oil and drizzle with smoked sea salt. Wrap the potatoes in the aluminum foil.
4. When your BBQ is at the right temperature, place the aluminum foil packages between the coals. This way you get the sweet potato nice and tender.
Season the pork tenderloin with your favorite BBQ rub. I have used Sticky Ribs from Not just BBQ.
5. Place the oven dish with carrots on the indent part of your BBQ and let it stand for 40 minutes. Do not forget to stir the baking dish from time to time to get an even coating of the glaze.
6. Place the pork tenderloin directly above the coals and sear well.
When the pork tenderloin is seared, place it on the indirect part and let it cook until a core temperature of about 60°C.
Put a skillet on the BBQ and let it heat up.
7. Melt the butter in the skillet and add the flour in one go. Stir with a whisk until the flour has been absorbed by the butter and you don't see any lumps.
8. Cook the roux a little longer so that the flour is also cooked and deglaze with a dash of stock. Keep stirring with a whisk and the mixture will start to thicken on its own.
9. When there are no more lumps, add another dash of stock and keep doing this until you have the desired taste and consistency. Season with freshly ground pepper if necessary.
10. When your pork tenderloin is done, all your vegetables are done too. Remove the pork tenderloin from your BBQ and let it rest for a while.
You can now plate the food and dig in!
