Cedar Planked Pork Tenderloin
Yield- 4 servings
1 whole piece of fresh pork tenderloin, trimmed
Pork Marinade:
- 1 tbsp. grainy Dijon Mustard
- 1 garlic clove minced fine
- 1 ½ tbsp. maple syrup
- 1 tsp. chopped fresh rosemary
- 1 small shallot minced fine
- ¼ tsp. ground cumin seeds
- 2 tbsp. olive oil
- 1 large piece of cedar plank (soaked in cold water over-night)
- Salt and pepper to taste
Method
- Combine all of the ingredients for the marinade and place it with the trimmed pork tenderloin into a re-sealable plastic bag. Marinate the pork up to 4 hours.
- Pre-heat your outdoor grill or BBQ to 350 degrees.
- Remove the marinated pork tenderloin from the re-sealable bag- reserve the excess marinade. Place the marinated pork it onto the hot grill- season it with salt and cracked black pepper. Sear the pork on all sides until caramelized and dark in color. After the tenderloin is seared, place it onto the soaked cedar plank.
- Place the planked pork tenderloin onto medium-high heat on the grill and close the BBQ lid. Continue to bake the pork on the plank in the BBQ until it reads an internal temperature of 135-degrees. Remove the smoked pork from the grill and allow to rest 10-15 minutes.
- Slice the pork on the cedar plank and serve with your favourite side-dish or salad.
Smoked Bacon Wrapped Corn on the Cob with chili & fresh lime
Yield- 4 servings
- 4 whole fresh corn on the cob (cleaned and trimmed)
- 4 strips of apple-wood smoked bacon
- ½ tsp. chili powder
- Juice from 1 lime
Method
- Sprinkle the whole pieces of trimmed corn on the cob with chili powder. Wrap one slice of the smoked bacon around each spiced corn on the cob- repeat with the remaining 3 pieces.
- Pre-heat your outdoor grill or BBQ to 350-degrees.
- Place the bacon wrapped corn onto the hot grill and grill until the bacon is cooked and crisp. Remove the corm from the grill and lightly brush it with fresh squeezed lime juice.
- Enjoy and Serve.
Options:
- Replace the fresh corn with wedges of fresh peaches
- Mop the bacon wrapped fruit or corn with a bourbon and honey glaze
- Replace the fresh corn on the cob with a small piece of boneless, skinless white fish
Grilled Ontario Strawberries, Peaches and Pound Cake with home-made vanilla bean ice cream
Yield- 6 servings
- 1 pint whole fresh strawberries- stem removed
- 3 whole peaches, pitted and cut into quarters
- 6- 6 inch metal skewers
- 3 slices of vanilla or lemon pound cake
- 2-3 tbsp. maple syrup
- Zest from ½ lemon
- 6 servings of home-made vanilla-bean ice cream
Method
- Pre-heat your out-door grill or BBQ to 400-degrees.
- Skewer the whole fresh strawberries and wedges of pineapple onto the metal skewers- set aside.
- Combine the maple syrup and lemon zest in a small bowl.
- Place the skewered fruit onto the cleaned grill and cook for approximately 5 minutes or until the fruit begins to caramelize. Brush the slices of the pound cake with the lemon & maple syrup glaze and place them onto the grill. Carefully grill each slice until charred and toasted. Turn the LB cake over and repeat with the remaining side. Remove the grilled pound cake from the grill.
- Place the grilled pound cake onto a large serving platter and place the grilled fruits on top of the cake. Serve with your home-made vanilla bean ice cream and serve.
