• 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


Time: approx. 20-30 min 
plus time to bring meat to room temperature
No. of portions: 4

  • 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.

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