Heat your Tiger Fire open plancha BBQ with a hot and cooler zone. Also place the Honey Grill grate accessory on the BBQ to heat up.
Remove the pork tenderloin from the refrigerator, remove the silver skin and season with your favorite BBQ rub on all sides. Let the fleur BBQ rub do its work for half an hour.
Remove the skin of the carrots and wash the potatoes. Then remove the top and bottom of the potatoes so you can stack them.
Stack and arrange the potatoes nicely against each other in a skillet. Be sure to use one with a higher edge. Then fill it with the stock until just below the edge. Add the fresh rosemary and season with pepper. Add a generous amount of (clarified) butter on top. Place the skillet on the BBQ. The stock will evaporate while the potatoes are cooking. The butter ensures a crispy bottom. As soon as the stock is gone and the potatoes are done, remove them from the BBQ.
Place the carrots on the cooler side of the plancha and add the butter to make them cook. Also sprinkle them with fresh thyme. When they are almost done, add the honey to glaze them.
Grill the pork tenderloin on the honey grill grate until crusted and then move it to the cooler side to cook evenly. At an internal temperature of 56 degrees Celsius, glaze the tenderloin with your favorite BBQ sauce. When an internal temperature of 62 degrees is reached, remove it from the BBQ and let it rest for 10 minutes under some loose tin foil.
When everything comes together, slice the tenderloin and serve with the carrots and the pommes fondant with the crispy side up. Finish it off with some fresh cut parsley and some fleur the sel on the potatoes.
Check also our other recipe with pork tenderloin which also goes great with these sides!
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