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Our friends Nate and Le Tonia are Dove Chocolatiers. Last week he sent me some of Dove’s BBQ seasoning, the Chocolate Fig Balsamic Vinaigrette, Sweet’N’Spicy Cocoa Rub and their Sweet’N’Smoky Chocolate BBQ Sauce. Patti and I both like our chocolate and Patti loves Dove’s high quality. So, we started thinking about this. My first thoughts were chocolate syrup on BBQ. Not real appealing at first glance. But, this stuff is “top drawer”.
The vinaigrette is sweetened by the fig with a mellow almost after taste of chocolate. It would, of course, make a fine salad dressing. Think about it as a marinade where it imparts the subtle flavors of sweet chocolate into your meat.
The rub was a big surprise to us. It looks like cocoa powder, but it has a spicy kick that slowly grows on you. Great, not hot, but you know it’s there. It blends well with the chocoalate. And why not? A lot of Mexican dishes use cocoa because it’s good stuff. We are going to use a lot of this.
With the Sweet’N’Smoky Chocolate BBQ Sauce I was expecting a chocolate tomato thing. Again, a nice surprise! I was treated to a thick smoky tasting sauce with shades of chocolate. We matched these up with pork tenderloins. The pork was mild enough to let the seasoning shine. I am thinking chicken next or some kabobs.
Ингредиенты
- 1 Pork tenderloin
- Doveâs Chocolate Fig Balsamic Vinaigrette, to taste
- Doveâs SweetâNâSpicy Cocoa Rub, to taste
- Doveâs SweetâNâSmoky Chocolate BBQ Sauce, to taste
Инструкции
- Place the pork tenderloins in a zip lock bag and cover with the Doveâs Chocolate Fig Balsamic Vinaigrette. Seal the bag and mix things around then put it back into the refrigerator for 3 hours.
- Remove from the refrigerator and discard bag and marinade. Pat the tenderloin dry with a paper towel. Sprinkle a covering of the Doveâs SweetâNâSpicy Cocoa Rub over the meat and rub it in with your fingers. Let the pork warm to room temputure before putting them on the grill. This is so it will cook more evenly, do this with all meats. But, ground beef goes on the grill straight from the refrigerator, it holds together better cold.
- Cooking Directions: Royall Wood Pellet Grill
- Open the lid and set the dial to âSmokeâ, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place the pork tenderloins directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as âsmokingâ, the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat, but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke.
- After 30 minutes, turn the digital control up to 300 degrees, sauce and turn the meat. After 15 minutes sauce the meat again and check the internal temperature of the meat. You are looking for a temperature of 160 (USDA), so you can go another 15 minutes. I pulled it at 155 keeping in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill.
- For gas or charcoal grilling directions go to our website: www.datenightdoins.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 134 | 46% |
| Total Fat 14.92g | 19% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 160mg | 53% |
| Sodium 91mg | 4% |
| Potassium 503mg | 14% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 37.38g | 60% |
