This is a great combination!
Don’t forget to take a sip of the Amarula!
Fire up your braai (BBQ) for around 20 minutes, or until the coals are powdery white.
While you wait for the coals, place the Cream, Milk, Honey, Mustard and Stock Pot in a small saucepan – over medium heat, simmer the sauce until thickened to your preference (stir regularly) – remove from heat. Stir in the Amarula Liqueur and season to taste with Salt and Pepper
Coat the Biltong.mu Mkhulu tenderloin with the oil, use your hands to massage in the oil.
Sprinkle your tenderloin with salt and pepper, or your chosen BBQ rub. Ensure each side is generously, and evenly, coated.
When the braai (BBQ) is up to temperature, carefully lay the pork tenderloin onto the grill and let sit for about 4 minutes.
Turn, and keep turning every 3-4 minutes from here on, to ensure an even crust.
Using a digital thermometer, carefully take a reading from the center of the tenderloin. You are looking for a minimum of 63˚C, and a maximum of 71˚C, depending how well done you like your pork.
Remove from the braai (BBQ) when it has reached the desired temperature. Let it rest for 5 minutes with a piece of foil over the top whilst you gather all your sides together. Slice in 2-2.5cm slices, serve with your Amarula sauce.
Ingredients
Directions
Fire up your braai (BBQ) for around 20 minutes, or until the coals are powdery white.
While you wait for the coals, place the Cream, Milk, Honey, Mustard and Stock Pot in a small saucepan – over medium heat, simmer the sauce until thickened to your preference (stir regularly) – remove from heat. Stir in the Amarula Liqueur and season to taste with Salt and Pepper
Coat the Biltong.mu Mkhulu tenderloin with the oil, use your hands to massage in the oil.
Sprinkle your tenderloin with salt and pepper, or your chosen BBQ rub. Ensure each side is generously, and evenly, coated.
When the braai (BBQ) is up to temperature, carefully lay the pork tenderloin onto the grill and let sit for about 4 minutes.
Turn, and keep turning every 3-4 minutes from here on, to ensure an even crust.
Using a digital thermometer, carefully take a reading from the center of the tenderloin. You are looking for a minimum of 63˚C, and a maximum of 71˚C, depending how well done you like your pork.
Remove from the braai (BBQ) when it has reached the desired temperature. Let it rest for 5 minutes with a piece of foil over the top whilst you gather all your sides together. Slice in 2-2.5cm slices, serve with your Amarula sauce.