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Grilled pork tenderloin with spicy cherry salsa and smoked potatoes

Grilled pork tenderloin with spicy cherry salsa and smoked potatoes

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 flavours. 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.

1 hrs 5 mins 4 persons
Smoky Heat

ingredients

For the marinade:

  • ½ dl soy sauce
  • ½ dl olive oil
  • 1 tsp worcestershire sauce
  • 2 small, crushed garlic cloves
  • freshly ground pepper
  • 1 trimmed pork tenderloin

Béarnaise dip

  • 2½ dl creme fraiche 38%
  • 1 egg yolk
  • 2 tbsp fresh tarragon leaves
  • ½ tbsp bearnaise essence
  • ½ tsp sugar
  • ½ tsp coarse salt
  • freshly ground pepper

Cherry salsa

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

Smoked potatoes

  • 1 kg baby potatoes
  • 1 tsp coarse salt
  • 1 tsp finely grated lemon zest
  • 20 g butter
  • 2 tsp smoked sea salt
  • rosemary
  • freshly ground pepper
  • baking parchment (approx. 38 x 42 cm)

Garnish

  • fresh cherries with stems

preparation

1. For the marinade: 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.

3. For the Béarnaise dip: Using a hand mixer, beat the crème fraîche with the egg yolk and the rest of the ingredients for 1 min. Season to taste, cover and refrigerate until serving.

4. For the Cherry salsa: 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 chilli with the salted cucumber. Add vinegar, syrup and pepper. Season to taste and refrigerate.

6. Wash the potatoes, place in a pot and cover with water. Add salt and bring to a boil. Remove the pot from the heat and leave covered for approx. 10 min.

7. Drain the potatoes and arrange them on 4 squares of baking parchment (approx. 38 x 42 cm in size). Top each pile of potatoes with lemon zest, butter, smoked salt, rosemary and pepper. Fold the parchment around each pile of potatoes and roll tightly along the edges to form a pouch.

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

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

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

tips & tricks

Wrap the potatoes in aluminium foil instead of baking parchment if you can’t cook the pouches on the grill using indirect heat.