Make it a Bollywood BBQ by bringing the best of East Asia to your grill with this recipe featuring duBreton Rustic Farm Pork Curry Boneless Loin Filet.
For a special night, decorate your patio with vibrant jewel tones and gold accents to help transport your guests to an exotic land.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
6 Tbsp. (90mL) oil with high smoke point (such as vegetable or grapeseed oil), divided (reserve approx. 20mL for peaches)
1 package (approx. 500 g) duBreton Rustic Farm Pork Boneless Loin Filet Curry flavour
3 firm-ripe organic peaches, halved, pitted and cut into wedges
1 Tbsp (15mL) unsalted butter
2 organic shallots (35mL), minced
1 tsp. (5mL) turmeric
1/4 cup (60mL) white wine
1/2 cup (125mL) 35% cream
2 Tbsp. (30mL) honey
2 Tbsp. (30mL) whole-grain mustard
Kosher salt and freshly ground pepper
1 organic lemon, juice only
To get the utmost flavour from your boneless pork loin, Chef Nicholson also offers grilling tips:
- Get your grilling grates nice and hot. The BBQ temperature gauge will tell you how hot the air is, but that heat needs time to transfer to the grates (a hot grill also helps kill any bacteria). Different types of BBQs and grates all heat differently, but rule of thumb is to preheat your BBQ for 15 to 20 minutes before you start cooking.
- Don’t cook cold pork. Pull it out of the fridge 20-30 mintues before cooking, making sure it’s not sitting in direct sun, so it cooks more evenly. When it comes to cooking, start by searing the meat on all sides to create rich caramelization and a more impactful flavour.
- Make your own seasoning and rubs. Play around with different salts, spices and herbs to produce your own signature rub.
- Always let your meat rest for at least 5-10 minutes before carving or serving. This allows the juices to redistribute evenly, resulting in pork that is more tender and tasty.
Pre-heat BBQ on high heat until the grilling grates are hot, about 15 to 20 minutes, then brush the grill with oil. Remove the Boneless Loin Filet from the package and place in the centre of the grate. Discard packaging and remaining marinade. Cover and cook for 12 to 15 minutes, turning every 1-1/2 to 2 minutes, until the meat reaches an internal temperature of 140°F in the thickest part.
Remove the meat from the grill and wrap tightly in a large piece of heavy-duty aluminum foil. Let rest for 10 minutes.
Meanwhile, drizzle peaches lightly with oil. Place flesh side down on the grill and cook for 5 minutes, flipping halfway, or until charred and nicely caramelized. Set aside once cooked.
For the sauce; In a pot set on medium heat, add the butter and shallots and cook for 3 minutes. Add the turmeric and white wine. Cook for 2 minutes. Add the heavy cream, honey, mustard, pinch of salt and pepper. Cook for 6-8 minutes on a simmer until the sauce is reduced by 1/4. Stir in lemon juice and set aside.
Slice the pork into medallions, serve with the peaches and turmeric sauce.