Tonight I wanted to play with my Falksalt, so I decided to use it three ways. In the rub I made for the pork roast, a garnish and on the grilled sautéed asparagus spears. The result was a crowd pleaser.
- One boneless pork tenderloin roast. Big or small, it really doesn’t matter. Get what is best for your family size. The rub will be the same and any extra can be saved in an airtight container for next time.
- 2 tsp Falksalt Chipotle infused (1 tsp in the rub 1 tsp for garnish)
- 1 tsp garlic powder
- 1 tsp of ancho chili powder
- 1 tsp of dry mustard
- 1 tsp of ground instant coffee (I have found ground cloves works nicely as well. Use either one but just one).
- 1 tsp of Any Tuscany or Mediterranean spice blend (Usually a steak seasoning)
- 1/4 cup of brown sugar
- 1/2 of a FRESH Pineapple diced. Really fresh is best for this.
- 1 small red bell pepper 1/4 cup diced
- 1 small orange pepper 1/4 cup diced
- 3 heaping tsp of peach jam
- 2 small jalapeño chilies diced
- 1 tsp of toasted sesame oil
- 1 bag of frozen whole asparagus or 1 bunch of fresh asparagus
- 2 tsp of Falksalt Citron infused
- 1 tbs butter
Preheat grill. Roast on medium low until the roast reaches an internal temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.The temp will give you a medium rare pork safe to eat which is restaurant grade. If you feel more comfortable with a more white internal color, use 160 as an internal temp. I turn mine about half way through and I usually follow a 20min standard for side one. You will see nice grill marks as well when turned and it will feel firm to the touch on the first side.
When your desired temp is reached and both sides look beautifully cooked, set on a plate and let it rest for at least 3 minutes.
While resting I sprinkled the 1 tsp of Chipotle Falksalt and a few sprigs of parsley because it looked pretty.
See how pretty it looks? Just wait until you taste it! While this was roasting, I made the relish. I loved this relish with the nice smoky sweet roast. It is so simple. You simply dice all of the ingredients shown above.
Get your peach jam. I used the last of my favorite home made peach I get Saturdays at the local farmers market here. Sad to see it go but it was for a worthy cause! Usually people use honey in this, but I love the flavor a jam brings in and if you don’t have peach, do not be afraid to use another flavor!! Be inspired!
Heat over medium-high heat to get a nice rolling simmer and stir occasionally.
On these beauties, I am using the Citron Falksalt, adding lovely citrus notes without the squeezing.
Lovely. And here it is all together.