- Rating:
- Servings:
- 8 (6 ounce servings)
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 Cedar Plank
- 1/2 cup Whole Grain Mustard
- 1/2 cup Apricot Preserves
- 2 cloves Peeled Garlic minced
- 1 teaspoon Ginger Root minced
- 1/2 teaspoon Pico de Gallo Seasoning
- 1 two-pound Pork Tenderloin
- 1/2 teaspoon My Grinders (use Course Sea Salt)
- 1/2 teaspoon My Grinders (use Rainbow Peppercorn)
- 2 three-ounce packages Dried Apricots
Directions
Soak the cedar plank in water for 1 hour.
Prepare BBQ grill.
In a bowl, mix together the mustard, preserves, garlic, ginger and pico de gallo. Place tenderloin on the cedar plank and season with salt and pepper. Brush the loin with the mustard mixture and top with the dried apricots. Place the loin on the grill and cover with the BBQ lid. Cook until the internal temperature of the loin reaches 150ºF, about 45 minutes. Remove from the heat and let it rest for 5 minutes. Slice and serve.
Note:
The cedar plank gives the loin a wonderful smoky flavor.
