Pork Tenderloin BBQ

Our BBQ Pork Tenderloin will show you flavours of the world with the hints of harissa and smoky paprika. Once the meat is charred, be sure to serve on a flatbread scattered with sliced red onion then flaked with coriander for that true street food experience.

Whole Pork Tenderloin (300g-550g)
1 tblsp cumin seeds
1 tspn sweet smoked paprika
Small jar of harissa paste
1 tblsp olive oil
Few sprigs each of fresh mint and coriander
1 red onion
Small pot of natural yoghurt
Salt & pepper

1. Mix the olive oil, harissa paste and cumin seeds together and rub all over the pork.
2. Season and marinate for at least a couple of hours (or overnight).Once back to room temperature, cook the pork in a
3. Once back to room temperature, cook the pork in a preheated oven at 180 for 20 minutes.
4. Transfer the pork to either a very hot griddle pan or a BBQ, turning frequently until blackened and cooked through (15-20 minutes).Allow the pork to rest for 15 minutes. Griddle or oven heat the flatbreads (homemade or shop bought) – layer with slices of the pork, thinly sliced red onion, chopped mint and coriander, a sprinkle of paprika and the yoghurt. Serve with
5. Allow the pork to rest for 15 minutes.
6. Griddle or oven heat the flatbreads (homemade or shop bought) – layer with slices of the pork, thinly sliced red onion, chopped mint and coriander, a sprinkle of paprika and the yoghurt.Serve with
7. Serve with cous cous.