Now that the snow has finally melted and April showers brought May flowers, decks have been cleaned off and patio furniture is out. And so is that immaculate piece of culinary machinery that we know you can’t wait to get out and cook on – the barbecue.

It’s perfect veggie garden growing time, too. Why not centre your next backyard barbecue on local ingredients? Especially if you’re entertaining out-of-town friends and want to show off some local fare.

Many of you will know Elmira is known for the Elmira Maple Syrup Festival so we suggest using local pork tenderloin with a maple sugar glaze to give it a unique, regional flavour.

Maple Sugar Glazed Ontario Pork Tenderloin

Rub:
1 tsp salt
½ tsp ground black pepper
1 tsp cumin
1 tsp chili powder
1 tsp ground cinnamon

2 pork tenderloin
2 tsp vegetable oil

Combine all dry ingredients, evenly rub into the pork tenderloin add vegetable oil. Let stand for 25 minutes.

Glaze:
½ cup maple sugar
1 clove chopped garlic
1 tsp chopped ginger
1 tsp Tabasco sauce

Combine ingredients, which will turn into a paste. Place tenderloin on hot grill. Once the tenderloin is half cooked, spread on the paste and finish until it reaches 160° F. Allow it to rest for 5 minutes before cutting to serve.

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