Pork month may have ended but my passion for pork certainly has not. This past weekend we entertained around twenty guests at our home in celebration of Canada Day and, well… BBQ SEASON! It’s always good day when I have an opportunity to get creative in the kitchen. But catching up with good friends and sharing laughs with amazing food is what summer is all about, right?
When I was choosing what to serve, my inspiration for this dish actually came from one of our Calgary chef’s pork month specials which included apricots. Pork tenderloin is always a great choice because it cooks up easy, is very nutritious and super tender. This spice combination has a delicate balance of flavour. The bacon contributes more flavour and saltiness while finishing with a warm apricot reduction, I think completes this dish with a perfect zesty sweetness. So… here is my recipe, please eat responsibly! (if you can)
WHAT YOU NEED
This recipe is for two pork tenderloins, approximately one pound each.
*Note: I am dressing a whole tenderloin in the photo above.
THE RUB:
1 tsp paprika
1 tsp dark brown sugar
1/2 tsp chili powder
1/2 tsp fresh ground pepper
1/4 tsp ground allspice
pinch himalayan sea salt
TIP *Because the bacon adds salt, I used very little additional salt.
MORE PROTEIN:
1/2 package sliced bacon of choice
*I used side bacon.
APRICOT SAUCE:
8- 10 fresh apricots
1-2 tbsp honey or granulated sugar
1 tbsp olive oil
HERE’S WHAT TO DO
Mix all the spices for the rub in a small bowl. Set aside.
Preheat barbecue grill to low-medium – medium heat.
Clean and trim off excess connective tissue from tenderloin(s) if needed.
Using your hand, rub the spice mixture evenly across the meat until all of the meat is covered on one side. Roll the tenderloin(s) and continue to rub the spice mixture until it is completely covered.
Next, take individual bacon slices and wrap them around tenderloin(s) slightly overlapping each section. Leave approximately 1 inch on both ends of the loin uncovered.
Wrap the loins in tinfoil and barbecue on medium heat, turning once until internal temperature is just under 71 degrees. (68 or so degrees) Remove and let stand for 3-5 mins.
While the meat is cooking, prepare the apricots by pitting and slicing them into even pieces. Add them to a medium skillet with the olive oil.
Sauté apricots on medium heat until tender. Add the sweetener and simmer on low for several minutes. The sauce should be slightly thickened and chunky.
Slice the tenderloin and serve immediately with warm apricot sauce.
