Blackberry Barbecue Sauce
500 g Tree Top Blackberry Puree SS Sdls
98 g ketchup
98 g goney
65.75 g brown sugar
7.50 g ginger, fresh, finely minced
3 g Kosher salt flakes
58 g Frank’s Hot Sauce
Napa Cabbage Slaw
20 g Tree Top Apple Puree SS
51 g Tree Top Fresh Apples, julienned fine
75 g non-fat Greek yogurt
50 g extra virgin olive oil
7.70 g lemon juice, fresh
8 g garlic, fresh, minced
0.50 g ground cumin
1 g parsley, fresh, chopped
7.50 g Tahini Sesame Paste
0.25 g oregano leaf, dried
0.25 g sea salt, fine
0.25 g ground black pepper, fine
80 g Napa cabbage, slivered fine
13 g red cabbage, slivered fine
6 g green onions, slivered fine
15 g red bell pepper, julienned fine
30 g jicama, julienned fine
500 g pork tenderloin
2.50 g Kosher salt flakes
1.90 g Chinese Five Spice
36 g olive oil
1 g garlic granules
Soak 6” wooden skewers in cold water for at least 15 minutes.
Trim silver skin from pork tenderloin and cut lengthwise and cross grain 1-inch thick. Stitch on wooden skewers.
Mix salt and Five Spice with olive oil and brush on skewered pork. Refrigerate for one to 12 hours.
Heat barbecue grill to medium heat and cook on each side 3-5 minutes,
depending on thickness. Brush with Blackberry Barbecue Sauce the last
Place prepared Napa Cabbage Slaw on plate and lean skewers slightly on
edge. Drizzle with additional heated Blackberry Barbecue Sauce on pork
Note: Brisket griller meat strips or pork breast cut can be used in place of tenderloin.
Blackberry Barbecue Sauce:
Combine all ingredients and simmer for 30 minutes. Serve over pork skewers.
Napa Cabbage Slaw:
In a small mixing bowl, whisk together all dressing ingredients.
Cut vegetables and mix well with desired amount of dressing.
Refrigerate for 1 to 3 hours before serving.