Barbecued pork tenderloin

Prep time: min
Total time: min
Serves 6
2 oz
1 x 1 pound Certified Humane pork tenderloin
500 g
a few sprigs fresh Italian parsley
lemons, halved
sea salt and freshly ground black pepper
For the marinade:
dried bay leaves
cloves of garlic
1 tbsp
sweet smoked paprika
15 mL
1 tsp
ground cinnamon
5 mL
5 tbsp
extra virgin olive oil
You will also need:
long bamboo skewers
(1/6 of the recipe):
13.3 g
saturated fat
2.5 g
2 g
0.5 g
19.1 g
0.5 mg


  1. Soak the skewers in cold water for at least 30 minutes before you start preparing the meal. This will stop them from burning when you cook the pork.

  2. To make the marinade, peel and chop the garlic and add to a pestle and mortar. Bash together with the bay leaves and a good pinch of sea salt. Mix in the zest and juice from the lemons along with the paprika, cinnamon and extra virgin olive oil. Trim the fat and sinew off the fillet, cut into 3 equal pieces and season. Toss them in the marinade and leave in the fridge for at least 2 hours. Lay the 3 pieces side-by-side, then skewer them together about 1 inch (2.5 cm) apart.

  3. Preheat your barbecue to high. Once it’s screaming hot, turn the heat to medium. Place the pork on the barbecue and cook for 15 to 20 minutes, or until cooked through, charred and gnarly, turning occasionally and brushing with any extra marinade, making sure to cook through after the last brushing. Once cooked, put the pork on a plate and let it rest for about 5 minutes. Slice the meat between the skewers, drizzle with olive oil and scatter over some parsley leaves. Serve with lemon halves for squeezing over.