Herbed Maple Marinade & Bluberry Plum Compte with Grilled Pork

Herbed Maple Marinade & Bluberry Plum Compte with Grilled Pork
Herbed Maple Marinade:
500 g (1 lbs) pork tenderloin
50 ml (1/4 c) Maple Syrup
50 ml (1/4 c) Grainy Mustard
2 cloves garlic, minced
50 ml (1/4 c) apple cider vinegar
30 ml (2 tbsp) olive or vegetable oil
22 ml (1 1/2 tbsp) chopped fresh rosemary
5 ml (1 tsp) ground coriander
2 ml (1/2 tsp) each allspice and salt

Blueberry Plum Compote
50 ml (1/4 c) granulated sugar
50 ml (1/4 c) water
15 ml (1 tbsp) lemon juice
2 ml (1/2 tsp) grated lemon rind
5 ml (1 tsp) fresh grated ginger
1 ml (1/4 tsp) vanilla
Pinch of allspice
125 ml (1/2 c) blueberries
2 yellow plums, pitted and coarsely chopped

In a small bowl, combine maple syrup, grainy mustard, garlic, apple cider vinegar, oil, rosemary, coriander, allspice and salt. Pour over pork tenderloin in a resealable plastic bag and refridgerate to marinate for a minimyum of 4 hours or over night.

Place pork on a greased BBQQ grill over medium heat, close cover and cook until thermometer reaches 68 C ( 155 F) for 20-25 mins. Let stand for 5-10 minutes or until temperature reaches 71 c (160F).

For blueberry plum Compote, in a small saucepan, bring sugar, and water to a boil. Add lemon juice and lemon rind. Cook for about 5 minutes or until syrupy. Remove from heat. Add ginger, vanilla and allspice. Mix well. Mix well. Mix in blueberries. Refridgerate until ready to serve. Mix plums into compote.