Cook Along with Chef Deniz: Dry Rubbed Pork Tenderloin Medallions with Sticky BBQ Sauce & Summer Slaw

Dry Rubbed Pork Tenderloin Medallions with Sticky BBQ Sauce & Summer Slaw

By Chef Deniz Tarakcioglu

June 24th, 2021

Ingredients:

• 1 pork tenderloin, cut into 1" medallions
• 100mL smoked paprika
• 50mL brown sugar
• 50mL onion powder
• 50mL garlic powder
• 10mL cayenne
  
  Slaw
• 1 carrot, peeled and grated
• 1 fennel bulb, shaved thin on a mandolin
• 150mL white cabbage, thinly shaved
• 10 sprigs of cilantro
• 1 serrano pepper, thinly shaved
• 30mL toasted sesame seeds
• 1 lemon, juice and zest
• 30mL maple syrup
• 20mL sesame seed oil 
  
  Sauce
• 200mL ketchup
• 200mL brown sugar
• 30mL fish sauce
• 30mL dry mustard
• 50mL sherry vinegar
• 100mL water
• 30mL favorite chili paste or hot sauce
• 1 whole orange, chopped coarsely 

Instructions:

• For the rub, combine everything in a medium sized bowl and store in a jar with a tight fitting lid. In a large bowl, combine carrot, fennel, cabbage, cilantro, serrano and a large pinch of salt. Marinade for about 5 minutes, then add lemon juice and zest, maple syrup and sesame seed oil. Keep chilled. For the sauce, combine ketchup, brown sugar, fish sauce, mustard, sherry vinegar, water, chili paste, chopped orange rind and all. Bring to a simmer and cook for 1 hour on low flame until thick. Purée until smooth in a blender and pass through a sieve. Keep warm. Heat up your grill on high. Season the pork medallions with salt and rest 5 minutes. Liberally season the pork with BBQ rub and grill until the core temperature reads 140F and is nicely caramelized. Brush with BBQ sauce and serve with slaw.