 Alder Wood Grilled Pork Tenderloin With Citrus
BBQ Sauce
Serves 4
1 untreated alder wood plank (14x7x1 inch)
1/2 cup of your favorite Barbecue Sauce
1/4 cup Moore’s Marinade
Grated peel of 1 medium orange
1 Tbsp. vegetable oil
2 pork tenderloin, seasoned to taste with Chef Paul Prudhomme’s Pork Seasoning®
IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
PREHEAT grill to medium heat. Mix barbecue sauce, Moore’s Marinade and orange peel until well blended. Remove half of the barbecue sauce mixture; set aside for serving with the cooked meat.
BRUSH the top of the cedar plank with vegetable oil; top with meat. Place on grate of grill; cover with lid.
GRILL 1 hour or until meat thermometer inserted into the thickest part of the meat registers 150°F, turning and brushing with the barbecue sauce mixture during the last 20 minutes of the grilling time. Discard any remaining sauce used for brushing. Remove meat from grill; cover loosely with foil. Let stand 10 minutes until the internal temperature is 160°F. Discard cedar plank. Cut the meat into thin slices and serve with the reserved barbecue sauce mixture. |
