Grilled pork tenderloin with spicy cherry salsa and smoked potatoes

Name: Grilled pork tenderloin with spicy cherry salsa and smoked potatoes
Total time: 1 h 5 min
Ingredients: ¼ cup soy; ¼ cup olive oil; 1 tsp worcestershire sauce; 2 small, crushed garlic cloves; freshly ground pepper; 1 trimmed pork tenderloin; 1½ cups sour cream 38%; 1 egg yolk; 2 tbsp tarragon leaves; ½ tbsp bearnaise essence; ½ tsp sugar; ½ tsp coarse salt; freshly ground pepper; ½ cucumber; 1 tsp coarse salt; 10½ ounces fresh, pitted cherries; 2 finely chopped shallots; 4 tbsp finely chopped red chillies; ½ tbsp cherry vinegar; 1 tbsp syrup – apple syrup, if you have it; freshly ground pepper; baby potatoes; 1 tsp coarse salt; 1 tsp finely grated lemon zest (pesticide-free); ¾ ounce butter; 2 tsp smoked sea salt; rosemary; freshly ground pepper; baking paper (approx. 15 x 16 in); fresh cherries with stems

Cook 1 hr 5 min 4 people

Pork in very pleasing way - our recipe for Grilled pork tenderloin with spicy cherry salsa and smoked potatoes is an ambitious dish with lots of big flavors. Sweet and sour cherry salsa, intensely marinated tenderloin, smoky potatoes and fresh hints of terragon all come together in this pleasing beauty of a dish.

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ingredients

For the marinade:

¼ cup soy
¼ cup olive oil
1 tsp worcestershire sauce
2 small, crushed garlic cloves
freshly ground pepper

1 trimmed pork tenderloin

Bearnaise dip

1½ cups sour cream 38%
1 egg yolk
2 tbsp tarragon leaves
½ tbsp bearnaise essence
½ tsp sugar
½ tsp coarse salt
freshly ground pepper

Cherry salsa

½ cucumber
1 tsp coarse salt
10½ ounces fresh, pitted cherries
2 finely chopped shallots
4 tbsp finely chopped red chillies
½ tbsp cherry vinegar
1 tbsp syrup – apple syrup, if you have it
freshly ground pepper

Smoked potatoes

baby potatoes
1 tsp coarse salt
1 tsp finely grated lemon zest (pesticide-free)
¾ ounce butter
2 tsp smoked sea salt
rosemary
freshly ground pepper
baking paper (approx. 15 x 16 in)

Garnish

fresh cherries with stems

preparation

For the marinade:

1. Combine the soy sauce, oil and Worcestershire sauce in a bowl and add the garlic and pepper.

2. Pour the marinade into a freezer bag, place the tenderloin in the bag and seal. Move the tenderloin around until completely coated in the marinade, then refrigerate for at least one hour – preferably longer.

Bearnaise dip

3. Using a hand mixer, beat the creme fraiche with the egg yolk and the rest of the ingredients for 1 min. Season to taste, cover and refrigerate until serving.

Cherry salsa

4. Finely dice the cucumber and place in a bowl. Sprinkle with salt and leave for about 10 min.

5. Cut the cherries into quarters. Combine the cherries, onions and chili with the salted cucumber.

6. Add the vinegar, syrup and pepper. Season to taste and refrigerate.

Smoked potatoes

7. Wash the potatoes, place in a pot and cover with water. Add salt and bring to a boil.

8. Remove the pot from the heat and leave covered for approx. 10 min. Drain the potatoes and arrange them on 4 squares of baking parchment (approx. 15 x 16 cm in size).

9. Top each pile of potatoes with lemon zest, butter, smoked salt, rosemary and pepper.

10. Fold the parchment around each pile of potatoes and roll tightly along the edges to form a pouch.

11. Heat up the barbecue nice and hot and grill the potato pouches using indirect heat for approx. 15 min. with the barbecue lid on.

12. Meanwhile, grill the tenderloin for about 20 min. – turning occasionally. Remove the tenderloin from the barbecue, wrap it in tin foil and keep warm.

13. Slice the tenderloin and serve with the cherry salsa, unopened potato pouches and chilled Bearnaise. Garnish with whole cherries.