A great barbecue pork recipe for your picnic

an easy tenderloin recipe
that's really yummy!

My favourite barbecue pork recipe for picnics is made with the fillet or tenderloin. It’s simple to cut into portions at the picnic, because there’s no bone, and easy to eat - with fingers if necessary. This is a lean cut however, and as such needs marinating beforehand or it’ll be dry.

So start this recipe at least 24 hours before your picnic.

Choose the number and size of the tenderloins according to how many people you are serving and with what other food. One tenderloin can serve 2 – 4 people. I marinade two in this mixture:

4 tablespoons of olive oil
4 fat cloves of garlic, crushed
a handful of chopped, fresh parsley
a tablespoon of chopped, fresh oregano
a teaspoon of chopped fresh thyme
a teaspoon of chopped fresh rosemary
2 level tablespoons of pimenton (smoked paprika)
freshly ground black pepper

Put all the above ingredients into a dish or plastic bag and add the pork, rubbing the mixture in well. Cover or tie the bag and chill in the fridge and coolbox until you light the barbecue at the picnic. Then remove the tenderloins from the coolbox and let them warm up naturally while you wait for the fire to die down and turn to hot embers.

Put onto a medium heat and cover with a foil “hat” or close the lid if you have a kettle barbecue. The meat should be grilled for a good half hour, turning a few times, until cooked through (not at all pink).

Go to barbecue recipes
Go to barbecue
Go from barbecue pork recipe to Home Page