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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Peruvian Spiced Pork Tenderloin
PREP TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy162kcal
Fat9.0g
Saturates1.5g
Sugar1.2g
Salt0.30g
Ingredients...
Peruvian Spice Rub
30g garlic powder
25g paprika
15g cumin
3g dried thyme
30g Street Food Chef Chermoula Seasoning
Pork
1½kg pork tenderloin – trimmed
40g Peruvian spice rub
100g buttermilk
100g vegetable oil
Method...
1. In a small bowl mix all the rub ingredients together. In a large bowl add the Peruvian spice mix, buttermilk & oil, whisk together then add the pork, mix well & leave in the fridge to marinate overnight.
2. Preheat a BBQ.
3. Remove any excess marinate from the pork & place directly over the coals to sear, then move to the side for indirect cooking. Cook for 14 minutes, then rest for 10 minutes before carving & serving hot.
