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BBQ Pork Tenderloin Pappardelle | Recipeish | Gustus Vitae

Aside from the marinade, all of this comes together in about 25 minutes. There's a bit of juggling managing both the BBQ and the stove at the same time, but time it right and the result is perfectly done al dente pasta with a creamy sauce and richly flavored pork - quite a combo to swing in a weeknight meal timeframe.

  • Yield: Serves 2 generous portions.
  • Time: 6 hours, including 5 1/2 unattended.
  • Storage Notes: Best if enjoyed that evening, will keep for a day or two.
  • Difficulty: Medium, as a result of juggling both BBQ and stove.


  • Rough chop garlic, and add to a bowl with Balsamic vinegar, Dijon Mustard Sea Salt, olive oil, Dijon Mustard, lemon juice, and Spicy Smoked Sea Salt.
  • Stir with a fork to combine.
  • Remove any silver skin from the tenderloin, then add a ziplock bag with the marinade, giving it a few good shakes to evenly distribute everything.
  • Squeeze the air out, seal, and pop in the fridge.
  • After a little over 5 hours, remove.
  • Set BBQ to high in one section, and low in another, or if using charcoal, create an area of indirect heat.
  • Remove loin from bag, reserving marinade, and pop on the hot section, setting your timer for 20 minutes.
  • Bring a large pot of salted water to a boil, ready a second small bowl, and bring out your Parmesan.
  • You want to make brown butter to go with this - set a medium sauce pan to medium low, and pop in your butter.
  • Go check on the tenderloin, and give it a flip. Spoon over remaining marinade.
  • Check on the butter - you want it to be foaming, and eventually turn brown, without ever burning. This will take around 10-12 minutes.
  • At this point you should be about 15 minutes in, and should have a good browning on both sides of the tenderloin. Move it to the lower heat, again flipping.
  • At the 20 minute mark, your brown butter should be done. Remove from heat, and reserve.
  • Add pappardelle to the boiling water. It'll only need five minutes - you want it to be just on the edge of al dente.
  • Flip loin again. If you're not getting near 145F, shift to hot section again to finish.
  • Spoon out around 1/2 a cup of the pasta water into the reserved bowl, then strain the pasta.
  • Return pasta to the pot, adding in pasta water, 1/2 of the brown butter, the Roasted Red Pepper Pesto Seasoning, and 3/4ths Cup Parmesan.
  • Moving quickly but gently, fold everything until a sauce forms. This should take a couple minutes, no longer. When everything is nicely incorporated, retrieve the tenderloin, giving it a final temperature check.
  • Slice loin into 1"ish rounds and plate, spooning over remainder of the brown butter.
  • Plate pasta.
  • Chiffonade a couple leaves of basil, mince some chives, and garnish, along with remainder of Parmesan cheese.
  • Serve, and devour.