Gegrild varkenshaasje met Gember glaze
My favorite cooking sessions are those where I have plenty of time to make whatever I want. Weekly cooking sessions are often fast and rather boring uncreative cook sessions. So it’s always a relief to finally hit weekend again. Unfortunately not all weekends are relaxing and quiet. Sometimes weekends are packed with lot’s of family moments and often plans don’t go as expected. Although I have to say those unexpected appointments are often big fun. The slowly cooked pork tenderloin I had in mind last weekend was forced to become a grilled pork tenderloin due to an unexpected sunday morning in the local bar. Luckily enough the ginger glaze I had in mind was easy to prepare so I actually had quite a good time with this quick bite. Especially working out a nice side dish was a fun challenge. By the way, have you seen the fried rice with roasted vegetables I shared on monday?
Disclaimer: Recipe for @lidl Belgium. All opinions expressed are personal and sincere.
The asian cuisine has inspired me many times. You may have noticed that while browsing this blog. With some of the recipes I try to keep them traditional, with others I look for some challenge and experiment with combinations with other kitchen styles. For this grilled pork tenderloin I didn’t have much time to start experimenting, so the glaze is quite close to traditional recipes. Except for the figs vinegar. This vinegar is currently for sale at Lidl, but is not a permanent part of their range. Although I personally think it is a nice vinegar to cook with. This vinegar is perhaps the closest in consistency to balsamic vinegar. It is slightly syrupy and milder in acidity than average vinegars. Which makes it nice to use in a sauce or glaze.
For this recipe I chose not to boil the glaze, but to regularly baste the grilled pork tenderloin with the glaze. This way you get a thin layer of glaze over your pork tenderloin. With a delicate pice of meat like the pork tenderloin you don’t want to exagerate on sauces in my opinion. Yet I have to confess that I used some of the glaze as sauce afterwards because it was to damned tasty in combination with the grilled tenderloin and fried rice. So I found out that it might not hurt the delicious piece of pork to glaze it in some of the reduced sauce to make it a sticky piece of ginger foodporn. Or you can roll the grilled pork tenderloin in the pan where you boil the glaze so it is evenly spread over your piece of meat.
In any case, for a quick meal, this was a nice experiment where the fried rice and especially the roasted vegetables added some value to the whole dish. Be sure to take some time to look at that recipe. Sides are quickly ignored although with a good side you can make the difference (which I think was the case here). Have fun with your next session and don’t hesitate to share your questions or reactions to this post!
Pork tenderloin is a delicate lean piece of meat with lots of flavour. Not the easiest piece to prepare. But when done right it can taste so good. The ginger glaze with this grilled pork tenderloin gives a somewhat oriental touch to this dish.
- 2 pork tenderloins
- 1 inch freshly ground ginger
- 2 Tbsp fig vinegar
- 2 Tbsp soya sauce
- 1 Tbsp lime juice
- 1 Tbsp honey
- Roasted sesame seeds at taste
Prepare your BBQ for a direct session at high temperature (+-200°C). Provide a direct and indirect zone. Place the coals on one side of the BBQ or use half a plate setter of your Kamado BBQ.
Dab the pork tenderloin dry and season with coarse salt.
Add a cube of smokewood between the coals for a smoky touch. Grill the pork tenderloin directly over the fire until you get a nice golden brown crust.
Mix the ingredients for the glaze.
Place the tenderloin on the indirect side until you get a core temperature of 58°C. Baste the pork tenderloin regularly with the glaze.
Let the tenderloin rest for a while. Sprinkle with roasted sesame seeds to finish.