Drain and let cool slightly.
2. While the potatoes are cooling, combine 30 ml (2 tbsp.) of the oil,
the garlic, oregano and thyme in a bowl. Toss the cooled potatoes with
the mixture.
3. Slice each potato in half lengthwise then slice each half into 3 or 4
wedges, depending on the size.
4. Brush the wedges with the remaining 45 ml (3 tbsp.) of oil and season
with salt.
5. Follow the directions in the ‘How to Use’ section. Preheat the grill on
high.
6. Grill potatoes until lightly golden brown and just cooked through, about
6 minutes.
7. Remove to a platter and immediately toss with the remaining oil
mixture and chopped parsley.
Grilled Pork Tenderloin With Apricot Glaze
2
pork tenderloins, trim fat
and
silver
skin
BBQ Rub
15 ml (1 tbsp.)
paprika
10 ml (2 tsp.)
salt
5 ml (1 tsp.)
black pepper
5 ml (1 tsp.)
ground rosemary
2.5 ml (1/2 tsp.)
granulated garlic
Apricot Glaze
150 ml (2/3 cup)
apricot jam
70 ml (1/2 cup)
rice vinegar
1
clove garlic, minced
5 ml (1 tsp.)
fine brown sugar
5 ml (1 tsp.)
honey
5 ml (1 tsp.)
reserved BBQ Rub
1. For the BBQ rub, stir all the dry ingredients together. Set aside 5 ml
(1 tsp.) of this for the glaze.
2. Follow the directions in the ‘How to Use’ section. Preheat the grill on
170°C (338°F)
3. Rub the two pork tenderloins with the BBQ rub and grill until they
reach an internal temperature of 71°C (160°F), turning the pork
occasionally.
4. While the pork is grilling, prepare the glaze.
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