The date season is only short, so enjoy these delicious dried fruits now before you miss out! Dates are a versatile ingredient, full of vitamins and minerals, and in this recipe the tasty stuffing complements the grilled pork perfectly.
- To make the stuffing bring the water, 1 tbsp of olive oil and ½ tsp of salt to the boil then stir in the couscous.
- Cover and remove from the heat for 5 minutes for the couscous to absorb the liquid.
- Heat the other tablespoon of oil and add the spices on a low heat, then add about half of your dates and mix in with your couscous.
- For the pork, butterfly your tenderloin and flatten into a 4 inch spread. Centre 85g of the couscous stuffing down the length and close the meat around the stuffing.
- Once you have secured the stuffed tenderloin with string, season lightly with oil, salt and pepper.
- Set up your BBQ to cook the tenderloin on a direct heat, preheating it to 260C-275C. When the barbecue has reached cooking temperature, place the tenderloins on the grates and close the lid.
- Every 5 minutes, roll the tenderloin by 90 degrees on the grates to ensure that each side is evenly cooked. After 20 minutes the internal temperature of the pork (NB: not the stuffing) should read at least 60C.
- When the tenderloin is cooked, remove from the grill, cover with aluminium foil and allow the meat to stand for 5 minutes. Now sit back and enjoy with a mixed side salad.
- Whole pork tenderloin (trimmed)
- 1 tsp ground cumin
- 85g pre-cooked couscous grains
- 1 tsp salt
- 2 tbsp olive oil
- 170ml water
- 140g chopped dates
- 700ml chicken stock
- 2 tbsp dry sherry
- 450g onion, coarsely chopped
- 1 tsp ground coriander
- Salt and pepper (to taste)
Recommended drinks to go with your meal Courtesy of Mr Drink ‘N’ Eat
I love a good BBQ pork tenderloin but what you are matching to in this dish isn’t your piggy, it’s that cumin and coriander, but most of all those dates.
With the sweetness and spices here, I am thinking slightly fragrant, fruity off dry whites like Pinot Blanc or even better would be Pinot Gris/Grigio.
Porter, rich dark beer with some sweetness to it, is a good choice. I’m a big fan of Kernel’s Export India Porter, but there are plenty great examples around. Not a fan of dark beer? Well then I would go Belgian, as they tend to produce richer more alcoholic styles and so match well with fuller flavoured dishes.
Need I mention that apple and pork is a match made in heaven? Cider’s star is most certainly on the rise and with a blossoming of great producers here in the UK,
Three words; Spiced Apple Juice. Just buy some decent cloudy stuff, chuck it in a pot and warm on the hob. Then a little add cinnamon (stick or powder) and a little ginger (fresh or dry). Or if you want a something refreshing don’t heat the apple and add fizzy water instead.