Although underwhelmed by the prime rib, David is convinced planking can work well for more than just fish. Pork, he decided, would be our next experiment.
This recipe, which calls for soaking the cedar plank in apple juice and spices, sparked our interest. We modified it for the grill rather than the oven.
We liked the results: the flavours of mulled cider, maple and mustard plus a smoky finish; pretty enough to serve to guests.
Cedar plank apple pork
A quick sauté of sliced apples in butter and a little sugar would be an excellent accompaniment to this dish. I served it with some homemade honey apple butter.
2 L (8 cups) apple juice
5 cinnamon sticks
5 mL (1 tsp) ground nutmeg
7 mL (1/2 tbsp) cloves
7 mL (1/2 tbsp) cardamom pods
1 cedar plank
two pork tenderloins
125 mL (1/2 cup) maple syrup
30 mL (2 tbsp) Dijon mustard
10 mL (2 tsp) dried tarragon
2 large cloves garlic, minced
cracked black pepper
Combine apple juice and spices in a large shallow dish. Place cedar plank in dish, weight if necessary to keep submerged in liquid. Soak several hours or overnight.
Bring tenderloin to room temperature. Rub with minced garlic. Season with salt and pepper.
Combine maple syrup, mustard and tarragon.
Place pork on cedar plank and transfer to hot grill.
Roast, basting the maple syrup and mustard glaze, about 25 minutes. (Pork should still be slightly pink inside.)