Serves 4 to 6
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum.
Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish.
Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
About 4 hours before cooking, place 10 in (25 cm) cedar plank in water to thoroughly soak. Weigh it down with cans or something heavy to keep it submerged.
In small saucepan, combine barbecue sauce, coffee, tomato paste, thyme, cumin, red pepper flakes, salt, and pepper. Cook over medium heat for about 5 minutes. Remove and cool. Pour half into shallow bowl or resealable plastic bag, and reserve remaining half. Add tenderloin to bowl or bag and rotate in sauce to evenly coat. Tightly seal and marinate at room temperature for a minimum of 30 minutes.
Meanwhile, preheat barbecue to 350 F (280 C).
When ready to grill meat, place soaked plank on preheated grill. Close lid and heat plank (do not burn) for about 3 minutes. Flip plank and place marinated tenderloin on lightly smoked side. Close grill and barbecue pork on plank for 15 to 20 minutes, or until a meat thermometer registers 145 F (64 C) when meat is tested in the centre. Length of grilling time will depend on the type of barbecue you are using.
When pork is done, remove pork and wood plank and place on baking sheet. Tent loosely with foil and let rest for 5 minutes. Slice into rounds. Pork is perfect with a hint of pink in the centre. Serve with extra sauce and a side order of grilled broccolini.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.