So Much On My Plate – David Feys

This afternoon on So Much On My Plate, I welcomed David Feys of Victoria’s Feys & Hobbs Catering.  He’s celebrating his 10th anniversary of the business, and had some long weekend tips on entertaining at the barbecue. His recipe for cedar-planked pork tenderloin is below.

On another note, please join me tomorrow night (Saturday, May 20th) at the Night of Artists event in Victoria.  I’ll be your master of ceremonies for the evening, which includes music, food, and of course, art.  Find out more at the Night of Artists website.

Cedar Plank Smoked Turkey Tenderloin with Grilled Potatoes & Rhubarb Chutney        yield: serves 4

Cedar plank cooking on the BBQ is very popular today ~ so for a change, try this low fat, easy to prepare recipe using turkey tenderloin instead of fish! There is no trimming, skin or cutting to prepare the turkey ~ it’s ready to go! Adding the grilled potatoes and another grilled vegetable will make it a complete, efficient dinner ~ no running back and forth to the stove to check other menu items!
Try our Rhubarb Chutney with this recipe.

2 Turkey tenderloins
2 tsp. olive oil
1 tbs. Fresh tarragon or other tender herb

fresh ground pepper and sea salt, to taste

1 cedar plank 


2 medium sized Yukon gold potatoes, scrubbed
1 tbs. olive oil
2 cloves garlic, peeled and crushed
2 tbs.fresh summer savory, parsley or other tender herb
fresh ground pepper and sea salt, to taste 


1 green or yellow zucchini
2 tbs. olive oil
2 cloves garlic
1 tbs. balsamic vinegar
fresh ground pepper and sea salt, to taste 

1.  Soak the cedar plank as directed ~ usually about two hours. When the cedar plank has soaked, prepare the other ingredients. 
2.  Preheat BBQ to medium high heat. 
3.  For the turkey: place tenderloins in a non-reactive dish, add the fresh herb, olive oil and season with salt and pepper. Turn the tenderloins to coat well with the herbs and seasonings. 
4.  Place the prepared tenderloins on the cedar plank and set the plank on preheated BBQ set to medium high heat. Close the cover and allow the turkey to cook for about 12 minutes. Check the turkey occasionally to ensure the plank does not ignite ~ keep a water spray bottle handy just in case. Meanwhile, prepare the potatoes. 
5.  For the potatoes: slice the potatoes about 3/8" thick and toss in medium sized mixing bowl with the garlic, herbs, oil and seasoning. 
6.  Place on other section of the preheated BBQ set to medium heat and cook for about 7 minutes, turn over and finish cooking on the second side. Check for doneness by poking potatoes with a skewer or tip of a pointed knife. They should be tender. 
7.  For the zucchini: slice the zucchini about ½" thick and toss in a medium sized bowl with the olive oil, seasoning, vinegar. Cook for about the last 7 to 10 minutes of total cooking time. 
8.  To check the turkey for doneness ~ it should feel firm and a bit springy at the thickest point. If unsure, cut into it slightly and check that it is white coloured though to the center. The meat will be very juicy. 
9.  Divide vegetables amongst four warmed plates; slice the tenderloin into ½" slices and serve immediately with Rhubarb Chutney on the side! 

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