Roasted Pork Tenderloin from the Kamado with Salsa Verde and Grilled Peaches
Roasted Pork Tenderloin from the Kamado with Salsa Verde and Grilled Peaches
Ingrediënten
- 2 pork tenderloins (about 400g each)
- 4 ripe peaches, halved and pitted
- 2 tbsp olive oil
- 1 tsp smoked paprika
- For the salsa verde: 30g fresh parsley, finely chopped
- 15g fresh mint, finely chopped
- 1 clove garlic, finely crushed
- 1 tbsp capers, coarsely chopped
- 1 tbsp lemon juice
- 60ml extra virgin olive oil
- Salt and freshly ground black pepper to taste
Bereidingswijze
Prepare the Kamado
Preheat the Kamado to indirect heat of 200°C. Make sure the grates are clean and well oiled.
Season the pork tenderloin
Pat the pork tenderloins dry. Rub them with olive oil, smoked paprika, salt, and pepper.
Make the salsa verde
In a bowl, combine the parsley, mint, garlic, capers, lemon juice, and olive oil until you have a coarse sauce. Season with salt and pepper and set aside.
Grill the pork tenderloin
Place the pork tenderloins on the grill grate. Grill for 15–20 minutes until an internal temperature of 58°C is reached.
Grill the peaches
Place the halved peaches, cut side down, on the grill during the last 5 minutes of the meat’s cooking time, until nice grill marks appear.
Rest and serve
Remove the meat from the Kamado and let it rest, loosely covered with foil, for 5–8 minutes. Slice the pork tenderloin into thick rounds, serve with the grilled peaches, and generously spoon the salsa verde over top.
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