Saucy BBQ pork tenderloin with radish cucumber salad

Prep 15 min
Total 25 min
Serves 4

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1/2 cup
3 tbsp
1 tsp
salt, divided
680 g
pork tenderloin, (about 2 small), sliced into 1/2-in. rounds
2 tbsp
white balsamic vinegar
2 tsp
Dijon mustard
3 tbsp
English cucumber, peeled into ribbons
250 g
radishes, thinly sliced (2 cups)
2 cups
baby spinach
Pinch of


  • WHISK  marmalade, sriracha and 3/4 tsp salt in a medium bowl. Reserve half of mixture in a small bowl. Add pork to medium bowl. Toss until coated. Let stand 10 min.
  • PREHEAT barbecue to medium. Whisk vinegar, Dijon, 2 tbsp of reserved marmalade mixture and remaining 1/4 tsp salt in a large bowl. Whisk in oil until smooth.
  • OIL grill. Barbecue pork, covered, flipping halfway, until springy when pressed, 4 to 5 min. Brush with more reserved marmalade mixture, then transfer to plates.
  • WHISK dressing and toss with cucumber, radishes, spinach and pepper. Divide among plates. Drizzle pork with any remaining mixture.

Kitchen Tip: To peel cucumber into ribbons, lay the cucumber flat on a work surface. Use a vegetable peeler to shave off long thin ribbons from end to end until you reach the seedy centre. Turn and repeat on the second side, then the third and fourth sides. Discard seedy centre. Absorb juice on a kitchen towel.


Calories 417, Protein 39 g, Carbohydrates 34 g, Fat 14 g, Fibre 2 g, Sodium 864 mg. Excellent source of vitamin B6

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