Beef
INGREDIENTS (4 PORTIONS)
- 1 Classic BBQ Pork Tenderloin, 600 g
- 75 ml olive oil
- ½ kg aubergine
- 1 onion
- 4 garlic cloves, roughly chopped
- 1 tin tomatoes, 400 g
- 3 tbsp red wine vinegar
- 100 ml green olives
- 10 basil leaves
- salt
- pepper
GRILLED BBQ PORK TENDERLOIN WITH CAPONATA
Time: approx. 20-30 min
plus time to bring meat to room temperature
No. of portions: 4
INSTRUCTIONS
- Let the meat rest at room temperature for around 30 min before cooking.
- Heat the oil in a saucepan, fry the aubergine for a few minutes until golden brown, then add the onion and garlic and fry for another 2-3 minutes.
- Add the tomatoes, vinegar and olives, cover with a lid and simmer for around 10 minutes, then season with salt and pepper.
- Take off the heat and stir in the basil leaves.
- Grill the meat first on direct heat so it takes on a good colour, then adjust the barbecue for indirect heat and grill, under a lid, until the meat’s core temperature is around 65°C. Take off the grill, wrap in greaseproof paper and leave to rest for 5-10 minutes.
- Serve the meat sliced with caponata, accompanied by a spinach salad and baguette.