Grilled pork tenderloin with spicy cherry salsa and smoked potatoes

Cook 1 hr 5 min 4 people

Pork in very pleasing way - our recipe for Grilled pork tenderloin with spicy cherry salsa and smoked potatoes is an ambitious dish with lots of big flavours. Sweet and sour cherry salsa, intensely marinated tenderloin, smoky potatoes and fresh hints of terragon all come together in this pleasing beauty of a dish.

Where to buy Copy link

ingredients

For the marinade:

50 ml soy
50 ml olive oil
1 tsp worcestershire sauce
2 small, crushed garlic cloves
freshly ground peppers

1 trimmed pork tenderloin

Béarnaise dip

250 ml creme fraiche 38%
1 egg yolk
2 tbsp tarragon leaves
½ tbsp bearnaise essence
½ tsp sugar
½ tsp coarse salt
freshly ground peppers

Cherry salsa

½ cucumber
1 tsp coarse salt
300 g fresh, pitted cherries
2 finely chopped shallots
4 tbsp finely chopped red chillies
½ tbsp cherry vinegar
1 tbsp syrup – apple syrup, if you have it
freshly ground peppers

Smoked potatoes

1 kilo baby potatoes
1 tsp coarse salt
1 tsp finely grated lemon zest (pesticide-free)
20 g butter
2 tsp smoked sea salt
rosemary
freshly ground peppers
baking paper (approx. 38 x 42 cm)

Garnish

fresh cherries with stems

preparation

For the marinade:

Combine the soy sauce, oil and Worcestershire sauce in a bowl and add the garlic and pepper. Pour the marinade into a freezer bag, place the tenderloin in the bag and seal. Move the tenderloin around until completely coated in the marinade, then refrigerate for at least one hour – preferably longer.

Béarnaise dip

Using a hand mixer, beat the crème fraîche with the egg yolk and the rest of the ingredients for 1 min. Season to taste, cover and refrigerate until serving.

Cherry salsa

Finely dice the cucumber and place in a bowl. Sprinkle with salt and leave for about 10 min. Cut the cherries into quarters. Combine the cherries, onions and chilli with the salted cucumber. Add vinegar, syrup and pepper. Season to taste and refrigerate.

Smoked potatoes

Wash the potatoes, place in a pot and cover with water. Add salt and bring to a boil. Remove the pot from the heat and leave covered for approx. 10 min. Drain the potatoes and arrange them on 4 squares of baking parchment (approx. 38 x 42 cm in size). Top each pile of potatoes with lemon zest, butter, smoked salt, rosemary and pepper. Fold the parchment around each pile of potatoes and roll tightly along the edges to form a pouch. Heat up the barbecue nice and hot and grill the potato pouches using indirect heat for approx. 15 min. with the barbecue lid on.

Meanwhile, grill the tenderloin for about 20 min. – turning occasionally. Remove the tenderloin from the barbecue, wrap it in aluminium foil and keep warm.

Slice the tenderloin and serve with cherry salsa, the unopened potato pouches and the chilled Béarnaise. Garnish with whole cherries.