Honey Glazed BBQ Pork Tenderloin
Ingredients:
3-4 whole pork tenderloins
2 cups water
1 cup each of soy sauce, mango chutney, and Hoisin sauce
1/2 cup brown sugar
3 garlic cloves, crushed
3 tbsp ginger root, grated
1 cup honey
4 tbsp dry mustard Corn Relish (recipe follows)
Apple Bourbon Sauce (recipe follows)
Phyllo Nests (recipe follows)
Preparation:
In large self-sealing bag, mix together all ingredients except pork.
Marinate pork in mixture overnight.
Remove tenderloins from marinade (discard marinade).
Place pork in shallow roasting pan and roast at 450 degrees F. for 20 minutes, or
until medium doneness.
Slice to serve.
Corn Relish:
In medium bowl, stir together 1 cup corn kernels, 1 cup sautéed chopped leeks,
1/2 of a red bell pepper.
Apple Bourbon Sauce:
In large skillet heat 2 tbsp oil and stir in 1 diced onion; 4 ounces sliced
mushrooms, 4 diced shallots, 3 diced apples, 1 tsp each thyme and sage and 2
tsp black pepper.
Sauté until tender.
Add 4 ounces bourbon, 8 ounces brown sauce and simmer to reduce by 1/3.
Puree mixture in a blender and reserve.
Phyllo Nests:
For each serving, place 2 sheets phyllo dough together.
Brush with hot chilli oil.
Fold corners towards centre to make square nest.
Bake at 400 degrees F. for 5 minutes, until crispy and brown.
Set aside until ready to serve.
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To serve:
For each serving, place a Phyllo Next on plate, spread with a generous dollop of
Apple Bourbon Sauce, arrange 3-4 slices of tenderloin atop and garnish with
Corn Relish.
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