SUMMER MIXER. available now
1 lb (450 g) pork tenderloin, trimmed 1 tbsp (15 ml) neutral-flavoured oil ½ cup (125 ml) peach preserves 2 tbsp (30 ml) wholegrain Dijon mustard 1 tsp (5 ml) balsamic vinegar ¼ cup (60 ml) chopped peaches fresh parsley, for garnish (optional)
1 Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. 2 In a small bowl, mix 1 tsp (5 ml) salt, sugar, pepper, garlic powder, onion powder, paprika and cayenne. Sprinkle evenly over pork tenderloin. Let sit for 30 minutes, then coat with oil. 3 Preheat barbecue grill to high. 4 Place cedar plank on 1 side of barbecue. Heat for 5 minutes. Place pork on plank and cook, barbecue lid closed, for 10 minutes. Turn heat to low on side with plank and to medium on other side, and continue cooking until pork reaches an internal temperature of 130 F (54 C), about 20 minutes. 5 While pork is cooking, in a saucepan, combine peach preserves, remaining ¼ tsp (1 ml) salt, Dijon and vinegar. Bring to a boil over medium heat. Remove from heat and set aside. 6 Spread half of peach mixture over pork, close barbecue lid and continue cooking until pork reaches an internal temperature of 145 F (63 C). Add chopped peaches to remaining peach preserve mixture and keep warm. 7 Remove pork from barbecue and let rest for 5 minutes before slicing. Place slices on a serving platter and pour remaining peach mixture overtop. Serve with a green salad. Serves 4 PAIRS WITH HARD T PEACH VODKA ICED TEA $10.99 BC 354642 4 × 341 ml DEAD FROG PEACH LEMONADE SOUR $14.79 BC Craft 67791 4 × 473 ml
* MUST BE LEGAL DRINKING AGE. WHILE SUPPLIES LAST.
Serves 4 PAIRS WITH RED STRIPE LAGER $15.29 Jamaica 178491 6 × 330 ml MALIBU PIÑA COLADA $10.99 Canada 302568 4 × 355 ml
COD WITH FETA TOMATOES & OLIVES ¼ cup (60 ml) extra-virgin olive oil, divided 4 × 6 oz (170 g) cod fillets salt and freshly ground black pepper, to taste 8 oz (225 g) feta, cut into 4 slices 2 lemons, divided 1 cup (250 ml) cherry tomatoes, halved 12 dry-cured black olives, pitted 1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish fresh chives, chopped, for garnish (optional) 1 Heat barbecue grill to medium-high. Coat 4 individual cazuelas * with 1 tsp (5 ml) each of olive oil.
PEACH MUSTARD CEDAR PLANK PORK TENDERLOIN
1¼ tsp (6 ml) salt, divided 2 tsp (10 ml) brown sugar 1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) garlic powder 1 tsp (5 ml) onion powder
½ tsp (2.5 ml) smoked paprika ¼ tsp (1 ml) cayenne pepper
* A cazuela is an earthenware pan. You can substitute with cast iron or any individual-sized pans.
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