BBQ pork

Have you ever tried Mexican street corn? It is a popular dish in the streets of Mexico! The combination of sweet corn, tangy and spicy chipotle crema with fresh green onion makes an additive side for any summer BBQ. We are pairing it with oven bakes fries and delicious BBQ pork tenderloin with home made BBQ sauce. You will love it!

Recommended Wine Pairing

BODEGAS SALENTEIN PORTILLO PINOT NOIR
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

BANROCK STATION UNWOODED CHARDONNAY
Brilliant medium straw colour, fresh, clean, fruit-driven style with aromatic tropical fruit and fresh citrus fruit characters. The soft and subtle palate is full-flavoured with a burst of lifted peach, pineapple and citrus fruit.
Region: Australia
Colour: White
Alcohol: 13%
Price (SLGA): $13.03

Featured Saskatchewan Products

Regina Naturopathic

CORN
Corn is often believed to have limited health benefits, this is a myth. Corn is high in both lutein and zeaxanthin, two compounds that are important for healthy vision. The insoluble fibre in corn feeds the healthy bacteria in the digestion tract, and can promote satiety.

Cooking with Kids

Cooking for kids?
Feel free to cut the corn off the cob to make it easier to eat.

Making this recipe with kids?
Ask the child to help by completing step 4:

Garnish & serve

Tools

Ingredients

Included

2 portions

4 portions

pork tenderloin

200 gr

400 gr

Maple BBQ sauce

1/3 cup

2/3 cup

potato

350 gr

700 gr

corn

chipotle crema

3 tbsp

1/3 cup

green onion

salt*

1/4 tsp + 1/4 tsp

1/2 tsp + 1/2 tsp

pepper*

1 pinch

1/8 tsp

oil*

1/4 tbs + 1/2 tbs

1/2 tbs + 1 tbs

water

1/2 cup

1 cup

Preparation

1

Cook the pork: Preheat oven and the BBQ* to 450 degrees F. Coat the pork tenderloin with oil (1/4 tbs, 1/2 tbs), sprinkle with salt (1/4 tbs, 1/2 tbs). Place on the BBQ and cook about 5 minutes**. Turn the meat and, with a BBQ brush, apply about 1/3 of the maple BBQ sauce. Let cook 5 minutes and apply an other 1/3 of the BBQ sauce. Turn the meat again and add the rest of the BBQ sauce. Take the temperature of the pork and remove from the BBQ when it reaches 140F to 145F***. Place the Pork on a plate and over with foil until ready to serve.

*The BBQ will be used to cook the pork and corn. If you don’t have a BBQ you can cook the corn and the pork on a baking sheet in the oven. Cook the corn for about 10 minutes and the pork for about 15-20 minutes.

**The pork should take between 15-20 minutes to cook. Start applying the BBQ sauce when the meat has about 10 minutes left to cook.

***Ensure the pork is cooked to a minimum internal temperature of 145F. Meat keeps cooking and the internal temperature normally rises an additional 5 degrees F after being removed from the heat. As such you can remove the pork at 140F.

2

Bake the fries: Rinse and dry all produces. Line a baking sheet with a non-stick sheet or parchment paper. Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on the baking sheet. Drizzle with oil (1/2 tbs, 1 tbs), salt (1/4 tbs, 1/2 tbs), and pepper (1 pinch, 1/8 tbs). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden.

3

Cook the corn and cut the green onion: While the fries are baking, peel the corn and place on the BBQ. Cook 5 minutes, turn the corn and cook an additional 5 minutes or until cooked and slightly roasted. Cut the green onion in 1/2 cm pieces.

4

Garnish & serve: On individual plates, place oven baked fries, BBQ pork and a corn. Spoon about 1 1/2 tbsp of chipotle mayo on each corn and garnish with green onion. Serve.

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