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Entree
8 (6 ounces) servings
1 hour
45 minutes
Chef Tom Fraker
The cedar plank gives the loin a wonderful smoky flavor.
1 cedar plank
½ cup whole grain mustard
½ cup apricot preserves
2 cloves Melissa's Peeled Garlic, minced
1 teaspoon Melissa's Fresh Ginger, minced
½ teaspoon Don Enrique Pico De Gallo Seasoning
1 (2 pound) pork tenderloin
½ teaspoon Melissa's Spice Grinder, Course Sea Salt
½ teaspoon Melissa's Spice Grinder, Rainbow Peppercorns
2 (3 ounces) packages Melissa's Dried Apricots
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.
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