smoked citrus & polenta pork tenderloin
INGREDIENTS
1 Cup dark brown sugar
1/2 Teaspoon smoked paprika
1/2 Teaspoon ground cumin
1/2 Teaspoon dried fennel seed
1/2 Teaspoon cayenne pepper
3 Clove garlic
1 Grapefruit, zested, supremed
1/2 Teaspoon salt
1 pork tenderloin
1/2 Cup chicken stock
1/2 Polenta, tube
As Needed olive oil spray
1/4 Cup Dijon mustard
1/4 Cup extra-virgin olive oil
1/4 Cup honey
2 Cup Salad Greens, mixed
PREPARATION
Steps
1
When ready to cook, start the Z Grill and set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
2
Puree 1/2 cup brown sugar, paprika, cumin, fennel, cayenne, garlic, zest of 1 grapefruit, all grapefruit segments, and salt in food processor until very smooth. Reserve 1/4 cup for grapefruit sauce, then transfer mixture to large bowl.
3
Add pork tenderloin to bowl and completely cover all sides of meat. Wrap with plastic wrap and leave for 15 minutes at room temperature.
4
For the grapefruit sauce, combine 1/4 cup reserved marinade with 1/2 cup chicken stock in a BBQ safe pot or bowl. Place on Z Grill grill.
5
Place tenderloin on Z Grill for approximately 3 hours, or until the pork reaches an internal temperature of 145 degrees F.
6
Meanwhile, slice 1/2 inch disk shipped slices of polenta. Spray tops with olive oil cooking spray, spread dijon mustard on each disk, and divide remaining 1/2 cup of brown sugar on each disk.
7
At the 2 hour mark, place the polenta disks on the grill evenly spaced for approximately 1 hour, or until disks have crispy edges.
8
Vinaigrette: Thoroughly mix together grapefruit juice, olive oil and honey. Set aside.
9
Once pork tenderloin has reached 145 degrees F, remove from grill and let rest for 10 minutes before slicing into 1/2 inch medallions.
10
To serve, place pork medallions on top of a polenta slices. Drizzle greens with vinaigrette. Enjoy!