Recipes (210)
Ingredients
½ cup / 125 mL shredded sweetened coconut
¼ cup / 50 mL mango chutney
¼ cup / 50 mL honey
2 cloves garlic, minced
½-1 tsp / 2-5 mL curry powder
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
Canola oil for brushing
Salt and ground black pepper
Directions
- Preheat oven to 350°F. Spread coconut on a baking sheet. Bake for about 5 minutes or until lightly browned, stirring once. Remove from oven; set aside. Increase oven temperature to 375°F.
- Remove any large pieces of mango in chutney and chop into smaller pieces.
- In small bowl, combine chutney, honey, garlic and curry powder. Reserve half of chutney mixture.
- Brush tenderloin lightly with oil and season with salt and pepper.
- Spread one half of chutney mixture over meat surface. Place tenderloin on parchment-lined rimmed baking sheet and roast for 25-30 minutes, or until instant-read thermometer registers 155ºF.
- Remove tenderloin from oven. Tent loosely with foil and allow tenderloin to rest 10 minutes.
- Brush tenderloin with reserved chutney mixture. Roll in toasted coconut to coat.
- Skewer tenderloin with lollipop sticks or wooden coffee stirrers at ½-inch intervals.
- Slice tenderloin between skewers to make “lollipops.” Serve immediately.
Additional Info
-
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- Cut Tenderloin
- Dish or Meal Type Appetizers & snacks
- Cooking style Roast/broil
- Prep Time 20
- Cook Time 40
- Number of Servings 6
- Great Tastes of Manitoba Featured Recipes
Ingredients
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
6-8 cloves garlic, minced
1 ½ cups / 375 mL coarsely chopped fresh parsley
1 ½ cups / 375 mL coarsely chopped fresh cilantro
½ cup / 125 mL loosely packed fresh oregano leaves
2 Tbsp / 25 mL lime juice
1 Tbsp / 15 mL red wine vinegar
1 tsp / 5 mL sea salt
½ tsp / 2 mL ground black pepper
¼ tsp / 1 mL red pepper flakes
½ cup / 125 mL olive oil
Directions
- Butterfly tenderloin by slicing horizontally, to but not through, opposite side. Open tenderloin as you would a book. Repeat with second tenderloin. Cover with plastic wrap.
- With meat mallet or rolling pin, pound tenderloin to ½-inch thickness. Cut tenderloin across the grain into 1-inch wide strips. Repeat with second tenderloin. Place strips in resealable plastic bag; set aside.
- Place garlic, parsley, cilantro, oregano, lime juice, vinegar, salt and pepper in food processor. Pulse several times until finely chopped. Transfer mixture to a medium bowl. Add red pepper flakes and olive oil. Stir to combine.
- Add about half of the Chimichurri mixture to pork strips in bag. Seal bag. Massage to coat strips. Cover remaining mixture with plastic wrap. Set strips and reserved marinade aside for up to 1 hour at room temperature to allow flavours to combine.
- Remove strips from marinade; discard marinade.
- Thread strips onto metal skewers or soaked bamboo skewers. Pat pork with paper towels to remove excess marinade.
- Preheat barbecue on high; reduce heat to medium. Grill skewers on lightly oiled grill grate 3-4 minutes per side until nicely grilled marked; do not overcook.
- Serve with reserved Chimichurri sauce.
Additional Info
-
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- Cut Tenderloin
- Dish or Meal Type Kabobs / skewers / satays
- Cooking style Grill
- Prep Time 30
- Cook Time 6-8
- Number of Servings 15-20 skewers
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
¾ cup / 175 mL plum sauce
⅓ cup / 80 mL frozen orange juice concentrate, thawed
⅓ cup / 80 mL cider vinegar
1 Tbsp / 15 mL sesame oil
½ tsp / 2 mL salt
¼ tsp / 1 mL red pepper flakes
Directions
- With sharp knife, butterfly tenderloin by slicing horizontally, to but not through opposite side. Open tenderloin as you would a book. Cover with plastic wrap.
- With meat mallet or rolling pin, pound tenderloin to ½-inch thickness. Cut tenderloin across the grain into 1-inch wide strips.
- Thread strips onto metal skewers or soaked bamboo skewers. Place into plastic container.
- In small bowl, combine remaining ingredients until well-blended. Reserve half of marinade. Pour remaining marinade over skewers. Cover and refrigerate 4-8 hours, turning occasionally.
- Remove pork from marinade; discard marinade. Pat pork with paper towels to remove excess marinade.
- Preheat barbecue on high; reduce heat to medium. Grill skewers on lightly oiled grill grate for 5-7 minutes until nicely grill marked, turning occasionally; do not overcook.
- Remove skewers to a platter. Serve with reserved marinade.
Additional Info
-
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- Cut Tenderloin
- Dish or Meal Type Kabobs / skewers / satays
- Cooking style Grill
- Prep Time 20
- Cook Time 10
- Number of Servings 4
Ingredients
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
9 cups / 2.25 L mixed baby greens
2 peaches, sliced
2 oranges, peeled and sliced
Bottled raspberry vinaigrette
Rub:
2 tsp / 10 mL coarse ground black pepper
1 tsp / 5 mL packed brown sugar
½ tsp / 2 mL ground cinnamon
¼ tsp / 1 mL ground cloves
¼ tsp / 1 mL salt
½ tsp / 2 mL ground ginger
1 tsp + ½ tsp / 7 mL anise seeds, crushed
Directions
- Place tenderloins on plate or in shallow glass dish.
- In small bowl, combine rub ingredients until well-blended. Coat tenderloin evenly with rub. Cover with plastic wrap and refrigerate 2-4 hours.
- Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill grate for 20-25 minutes or until instant-read thermometer registers 155ºF. Turn once or twice.
- Remove tenderloins to a clean cutting board or plate. Tent loosely with foil and let tenderloins rest 5 minutes before slicing.
- Arrange pork slices on top of mixed greens and sliced fruits.
- Drizzle with desired amount of raspberry vinaigrette.
Additional Info
-
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- Cut Tenderloin
- Dish or Meal Type Salads & sides
- Cooking style Grill
- Prep Time 15
- Cook Time 25
- Number of Servings 6
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
2 Tbsp / 30 mL canola oil
2 cloves garlic, minced
2 Tbsp / 30 mL hot Asian chili sauce
1 Tbsp / 15 mL lemon juice
2 tsp / 10 mL sodium-reduced soy sauce
1 tsp + ½ tsp / 7 mL prepared mustard
Salt and ground black pepper to taste
8 cups / 2 L spring mix salad greens
¼ cup / 50 mL crumbled blue cheese (optional)
Bottled ranch dressing
Directions
- Butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Flatten slightly with palm of hand and place in resealable plastic bag.
- In small glass bowl, stir together oil, garlic, chili sauce, lemon juice, soy sauce, mustard, salt and pepper. Pour marinade over tenderloin. Seal bag and refrigerate 2-24 hours.
- Remove pork from marinade; discard marinade. Pat tenderloin with paper towels to remove excess moisture.
- In nonstick skillet or grill pan, cook tenderloin over medium to medium-high heat for 5-7 minutes per side or until instant-read thermometer registers 155°F.
- Remove tenderloin to a clean cutting board or plate. Tent loosely with foil and let tenderloin rest 5 minutes before slicing into thin 1 to 2-inch long strips.
- Arrange pork slices on salad greens. Add salad fixings of your choosing.
- Sprinkle with crumbled blue cheese, if desired.
- Drizzle with desired amount of your favourite style of ranch dressing.
Additional Info
-
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- Cut Tenderloin
- Dish or Meal Type Salads & sides
- Cooking style Pan-fry/sear
- Prep Time 30
- Cook Time 15
- Number of Servings 3-4
- Great Tastes of Manitoba Featured Recipes
Ingredients
Pork:
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
Canola oil for brushing
Ready-to-use Tex-Mex seasoning
Salad:
8 cups / 2L spring mix salad greens or torn romaine lettuce leaves
1½ cups / 375 mL grape tomatoes, halved
1-14 oz / 396 mL can black beans, drained and rinsed
1 cup / 250 mL frozen corn kernels, thawed
1 avocado, pitted and chopped
1 cup / 250 mL tortilla strips or broken tortilla chips
Shredded Tex-Mex cheese (optional)
Cilantro-Lime Vinaigrette:
¾ cup / 175 mL canola oil
3 Tbsp / 45 mL lime juice
2 Tbsp / 30 mL white wine vinegar or white balsamic vinegar
1 Tbsp / 15 mL honey
1 tsp / 5 mL Dijon mustard
Pinch of cayenne pepper
Salt and ground black pepper to taste
1 cup / 250 mL coarsely chopped fresh cilantro
Directions
For the pork salad:
- With sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Place between two sheets of plastic wrap. With meat mallet, rolling pin or heavy pan, pound tenderloin until ¼-inch thick.
- Brush each side with canola oil and sprinkle generously with Tex-Mex seasoning. Cover and let sit 1 hour at room temperature.
- Preheat a grill pan or skillet over medium-high heat. Cook tenderloin 5-7 minutes per side; do not overcook.
- Remove tenderloin from heat onto a clean plate or cutting board; let cool slightly.
- Slice tenderloin across the grain into thin slices.
- Assemble salad ingredients, except tortilla strips and shredded cheese. Toss salad with desired amount of dressing. Refrigerate leftover dressing.
- Arrange pork slices on salad greens.
- Garnish with tortilla slices and shredded cheese.
For the vinaigrette:
- In 2-cup measuring cup, whisk together all ingredients except cilantro.
- Season with salt and pepper according to taste.
- Stir in chopped cilantro; mix until well blended.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Salads & sides
- Cooking style Pan-fry/sear
- Prep Time 30
- Cook Time 15
- Number of Servings 4
Ingredients
2 pork tenderloins, well-trimmed, about 12oz. / 0.375 kg EACH
1 tsp + ½ tsp / 7 mL canola oil
1 Tbsp / 15 mL cracked black peppercorns
1 Tbsp / 15 mL dried rosemary leaves
½ tsp / 2 mL salt
1 tsp / 5 mL minced garlic
½ tsp / 2 mL pecan halves
⅓ cup / 80 mL olive oil
2 Tbsp / 30 mL white wine vinegar
¼ tsp / 1 mL salt
⅛ tsp / 0.5 mL ground black pepper
2 firm ripe pears, cored and halved
9 cups / 2.25 L spring mix salad greens
Directions
- Brush tenderloins with oil.
- In small bowl, combine peppercorns, rosemary, salt and garlic. Rub evenly over tenderloins.
- Preheat barbecue on high; reduce heat to medium. Place tenderloins on lightly oiled grill grate. Grill 15-20 minutes or until meat thermometer registers 155ºF, turning occasionally.
- Remove tenderloins to a clean cutting board or plate. Tent loosely with foil and let tenderloins rest 5 minutes. Slice thinly and keep warm.
- Meanwhile, preheat oven to 325ºF. On rimmed baking sheet, toast pecans in oven for 8-10 minutes, turning occasionally.
- Blend olive oil, vinegar, second amount of salt and pepper to make dressing.
- Cut pears into thin wedges.
- In a large bowl combine pear slices, salad greens and dressing; toss to mix well. Spoon mixture onto 6 plates.
- Top with warm pork slices, sprinkle with pecans and serve immediately.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Salads & sides
- Cooking style Grill
- Prep Time 15
- Cook Time 20
- Number of Servings 6
Ingredients
Pork:
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
1 cup / 250 mL bottled Jerk marinade
1 cup / 250 mL brewed coffee
¼ cup / 50 mL molasses
3 Tbsp / 45 mL lime juice
3 cloves garlic, minced
½ jalapeno pepper, seeded and minced
12 slider buns, sliced
Mango Slaw:
14 oz / 397 g coleslaw mix
2 cups / 500 mL frozen mango, thawed, drained and diced
¼ cup / 50 mL cilantro leaves, chopped
½ cup / 125 mL EACH light sour cream and light mayonnaise
3 Tbsp / 45 mL lime juice
2 tsp / 10 mL lime zest
2 cloves garlic, minced
½ tsp / 2 mL EACH salt and ground black pepper
Directions
For the pork:
- Pierce tenderloins several times with fork. Place in resealable bag. Add Jerk marinade. Marinate in refrigerator 12-24 hours.
- Remove tenderloins from marinade; discard marinade.
- Place tenderloins in slow cooker.
- In small bowl, stir together coffee, molasses, lime juice, garlic and jalapeno pepper. Add to slow cooker. Cook on LOW until pork is tender, 6-8 hours.
- Remove tenderloins to a clean plate. Drain liquid from pot into a large measuring cup.
- Shred tenderloins with two forks; return to slow cooker. Add just enough liquid to moisten meat. Cover and cook on HIGH, about 15 minutes more.
- Pile pork onto bottom half of bun. Top with Mango Slaw and other half of bun. Repeat with remaining buns.
For the slaw:
- In medium bowl, combine coleslaw mix, mango and cilantro.
- In small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, garlic, salt and pepper. Add to coleslaw mix. Toss to coat.
Additional Info
-
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- Cut Tenderloin
- Dish or Meal Type One pot & casseroles
- Cooking style Slow cook
- Prep Time 30
- Cook Time 8 hrs
- Number of Servings 12
Ingredients
Pork:
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
¼ cup / 50 mL sodium-reduced soy sauce
2 Tbsp / 30 mL unseasoned rice vinegar
2 Tbsp / 30 mL honey
1 Tbsp / 15 mL packed brown sugar
1 Tbsp / 15 mL grated ginger root
2 tsp / 10 mL sesame oil
2 cloves garlic, minced
1 tsp / 5 mL Sriracha sauce
8 small flour tortillas, warmed
Chopped fresh cilantro for garnish
Coleslaw:
2 cups / 500 mL coleslaw mix
1 Bosc or Bartlett pear, peeled, seeded and cut into matchsticks
2 green onions, thinly sliced on diagonal
¼ cup / 50 mL prepared coleslaw dressing
1 Tbsp / 15 mL unseasoned rice wine vinegar
2 Tbsp / 30 mL chopped fresh cilantro
Directions
For the pork:
- With sharp knife, butterfly tenderloin by slicing horizontally to, but not quite through, opposite side. Open tenderloin as you would a book. Cover with plastic wrap. Using a meat mallet, rolling pin or heavy pan, pound meat to an even ¼-inch thickness. Place tenderloin in resealable plastic bag.
- In 1-cup measuring cup, combine soy sauce, vinegar, honey, sugar, ginger, sesame oil, garlic and Sriracha sauce. Pour over tenderloin. Seal bag and marinate in refrigerator for 4 hours.
- Remove tenderloin from marinade; discard marinade. Pat tenderloin with paper towels to remove excess marinade.
- Preheat barbecue on high; reduce heat to medium. Grill tenderloin on a lightly oiled grill grate for 3-4 minutes per side.
- Remove tenderloin to a clean plate. Tent loosely with foil and let tenderloin rest 3 minutes before slicing crosswise into thin 1 to 2-inch long strips.
- Fill warmed tortillas with tenderloin strips and coleslaw. Garnish with chopped cilantro.
For the coleslaw:
- In large bowl, combine coleslaw mix with pear, and green onion.
- In small bowl, combine coleslaw dressing with vinegar. Pour over coleslaw mixture; toss to combine. Let stand 10 minutes.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 20
- Cook Time 10
- Number of Servings 4
- Great Tastes of Manitoba Featured Recipes
Ingredients
2 Tbsp / 30 mL canola oil
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg, cut into thin strips
2 Tbsp / 30 mL soy sauce
2 medium carrots, sliced
1 green bell pepper, seeded and diced
½ cup / 125 mL unsalted roasted cashews
½ tsp / 125 mL red pepper flakes
2 Tbsp / 30 mL packed brown sugar
1 Tbsp / 15 mL cornstarch
3 Tbsp / 45 mL water
Salt to taste
Hot cooked rice for serving
Directions
- In nonstick skillet or wok, heat oil over high heat. Add pork and stir-fry until pork begins to brown, 3-4 minutes.
- Add soy sauce; stir-fry one minute.
- Reduce heat to medium. Add carrots, cover skillet or wok and cook 3 minutes.
- Add bell pepper, cashews and red pepper flakes; stir-fry 3-4 minutes.
- Sprinkle mixture with brown sugar and stir until dissolved, about 1 minute.
- In small bowl, dissolve cornstarch in water. Add to skillet or wok. Stir and cook until sauce thickens and clears.
- Season with salt according to taste.
- Serve over hot cooked rice.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type One pot & casseroles
- Cooking style Stir-fry
- Prep Time 20
- Cook Time 15
- Number of Servings 4
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
1 Tbsp / 15 mL canola oil
1 Tbsp / 15 mL grated ginger root
2 cloves garlic, minced
½ tsp / 2 mL red pepper flakes
2 cups / 500 mL sugar snap peas, trimmed
½ cup / 125 mL sodium-reduced beef broth
¼ cup / 50 mL oyster sauce
Hot cooked jasmine or basmati rice for serving
Directions
- With sharp knife, slice tenderloin across the grain into ¼-inch thick pieces; set aside.
- In large nonstick skillet, heat oil over medium-high heat. Stir-fry ginger, garlic and red pepper flakes until fragrant, 30-45 seconds.
- Add pork and stir-fry until almost cooked through, 2-3 minutes.
- Add snap peas and stir-fry until warmed through yet tender crisp, about 2 minutes.
- Scrape contents of skillet into a bowl; set aside.
- Add broth to skillet and bring to a boil, scraping up brown bits from bottom of skillet. Reduce heat and simmer until slightly reduced, about 3 minutes.
- Stir in oyster sauce.
- Return pork and snap pea mixture to skillet; stir to combine with sauce.
- Serve over hot cooked rice.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Athlete Approved, One pot & casseroles
- Cooking style Stir-fry
- Prep Time 10
- Cook Time 15
- Number of Servings 4
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
⅓ cup / 80 mL unseasoned rice vinegar
4 Tbsp / 60 mL sodium-reduced soy sauce
1 Tbsp / 15 mL honey
2 tsp / 10 mL sambal oelek*
1 tsp / 5 mL sesame oil
1 Tbsp / 15 mL cornstarch mixed with 1 Tbsp / 15 mL water
2 Tbsp / 30 mL canola oil
2 cloves garlic, minced
1 tsp / 5 mL grated ginger root
1 large red bell pepper, cut into bite-size pieces
4 green onions, thinly sliced on diagonal
⅓ cup / 80 mL cashews, chopped and toasted
Hot cooked basmati or jasmine rice for serving
* Sambal oelek is an Asian chili paste that can be found at Asian markets and larger grocery stores.
Directions
- With sharp knife, slice tenderloin into bite-size pieces; set aside.
- In 1-cup measuring cup, whisk together rice vinegar, soy sauce, honey, sambal oelek, sesame oil and cornstarch mixture; set aside.
- In large sauté pan or wok, heat oil over high heat, about 1 minute.
- Add pork and stir-fry until meat begins to brown, 4-5 minutes.
- Reduce heat to medium. Add garlic and ginger; stir-fry just until fragrant, about 30 seconds.
- Add bell pepper; stir to combine.
- Briefly re-whisk sauce, add to pan and return to high heat. Cook until sauce thickens, stirring often, about 3 minutes.
- Garnish with green onion and toasted cashews.
- Serve over hot cooked rice.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type One pot & casseroles
- Cooking style Stir-fry
- Prep Time 20
- Cook Time 10
- Number of Servings 4-6
- Great Tastes of Manitoba Featured Recipes
Ingredients
3 cloves garlic, minced
1 Tbsp / 15 mL EACH ground cumin, ground coriander and chili powder
Salt and ground black pepper to taste
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
1 large clove garlic, minced
½ tsp / 2 mL ground cumin
1 cup / 250 mL light mayonnaise
¼ cup / 50 mL lime juice
1 red bell pepper, cut into thin strips
½ zucchini, cut into thin strips
½ yellow onion, cut into thin strips
½ carrot, cut into thin strips
6 large flour tortillas
Directions
- Preheat oven to 375°F.
- In large bowl, combine first amount of garlic with cumin, coriander, chili powder, salt and pepper. Rub on all surfaces of tenderloin.
- Place tenderloins on foil-lined rimmed baking sheet. Roast for 25-30 minutes, or until instant-read thermometer registers 155°F.
- Remove tenderloins from oven. Tent loosely with foil and let tenderloins rest 5 minutes. Slice into thin 3-inch long strips
- Meanwhile, combine second amount of garlic and cumin with mayonnaise and lime juice. Cover and refrigerate until ready to serve.
- Combine bell pepper, zucchini, onion and carrot.
- To assemble, spread tortilla with garlic-cumin dressing.
- Top with some of the vegetable mixture and some of the pork tenderloin strips. Fold each wrap tightly to close; cut into two segments.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Athlete Approved, Burgers / sandwiches / wraps
- Cooking style Roast/broil
- Prep Time 10
- Cook Time 20
- Number of Servings 6
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
4 slices thick or extra-thick cut bacon, partially cooked
2 firm pears, peeled, cored and cut into wedges
2 Tbsp / 30 mL butter, divided
½ cup / 125 mL finely chopped shallots
1 cup / 250 mL chicken stock
½ cup / 125 mL port, Marsala or Madeira wine
3 Tbsp / 45 mL grainy mustard
Directions
- With sharp knife, slice tenderloin into 8 equal pieces.
- Place two medallions together. Wrap bacon slice around both pieces to hold together. Secure with wooden toothpick. Repeat with remaining medallions and bacon.
- Preheat oven to 400˚F.
- In oven-proof skillet, over medium-high heat, sauté pears in 1 Tbsp butter for 5 minutes or just until they begin to brown on both flat sides.
- Remove pears from skillet; set aside.
- In same skillet, brown medallions 2-3 minutes per side.
- Transfer skillet to oven. Cook medallions for 12-15 minutes or until instant-read thermometer registers 155˚F.
- Remove medallions to a clean plate. Cover loosely with foil to keep warm.
- In same skillet, over medium-high heat, melt remaining butter. Add shallots. Cook 1 minute.
- Add remaining ingredients and bring to a boil. Continue to boil until liquid reduces by half.
- Reduce heat to medium. Return pears to skillet. Cook until sauce thickens slightly.
- Remove toothpicks. Place medallions on serving platter.
- Top with pears and sauce.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Holidays & special occasions
- Cooking style Pan-fry/sear, Roast/broil
- Prep Time 15
- Cook Time 40
- Number of Servings 4
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
Salt and ground black pepper
2 Tbsp / 30 mL canola oil
2 tart apples, peeled, cored, and sliced
1 medium onion, sliced
2 garlic cloves, minced
1 cup / 250 mL apple cider, dry
1 tsp + ½ tsp / 7 mL chopped fresh sage leaves, or ½ tsp / 2 ml dried sage leaves
Directions
- With sharp knife, slice tenderloin into 8 equal pieces. Flatten slightly with palm of hand to ½-inch thickness. Season both sides with salt and pepper.
- In large nonstick skillet, heat oil over medium-high heat. Sear medallions, about 2 minutes per side.
- Remove medallions from skillet to a clean plate. Cover loosely with foil to keep warm.
- In same skillet, fry onions until lightly browned, about 5 minutes.
- Add garlic, cider, and sage; boil rapidly to reduce liquid by half.
- Add apple slices; simmer for 5 minutes or until apples are softened.
- Return medallions to skillet. Continue simmering for 1-2 minutes, just until medallions are heated through; do not overcook. Serve immediately.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Mains
- Cooking style Pan-fry/sear
- Prep Time 15
- Cook Time 20
- Number of Servings 4
More...
Ingredients
Pork:
1 pork tenderloin, well-trimmed about 12 oz / 0.375 kg
1 tsp + ½ tsp / 7 mL chopped fresh thyme
Salt and ground black pepper to taste
1 Tbsp / 15 mL canola oil
Pan Sauce:
¾ cup / 175 mL dry red wine or unsweetened grape juice
1 cup / 250 mL frozen wild blueberries
1 Tbsp / 15 mL granulated sugar
1 tsp / 5 mL lemon zest
1 tsp + ½ tsp / 7 mL cornstarch mixed with 2 Tbsp / 30 mL water
Directions
For the medallions:
- With sharp knife, slice tenderloin into 6 equal pieces. With cut side down, gently pound medallions with meat mallet, rolling pin or heavy pan until ½- inch thick.
- Pat medallions dry with paper towels; season with thyme, salt and pepper.
- Preheat oven to 200°F.
- In large skillet, heat oil over medium-high heat. Sear medallions until nicely browned, about 2 minutes per side.
- Transfer medallions to rack on rimmed baking sheet; keep warm in oven while making pan sauce.
For the pan sauce:
- Drain any fat from skillet.
- Add wine or grape juice. Bring to a boil over high heat, scraping up any brown bits from bottom of skillet.
- Reduce heat to medium; boil an additional 3 minutes.
- Stir in blueberries, sugar and lemon zest; return to a boil.
- Reduce heat. Stir cornstarch mixture into sauce; simmer just until clear.
- Pool sauce onto warm dinner plates. Top with warm medallions.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Mains
- Cooking style Pan-fry/sear
- Prep Time 15
- Cook Time 15
- Number of Servings 3-4
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
¼ cup / 50 mL all-purpose flour
¼ tsp / 1 mL salt
½ tsp / 2 mL EACH dried rosemary and ground black pepper
2 tsp / 10 mL canola oil
3 shallots, thinly sliced
¼ cup / 50 mL white wine vinegar
1 cup / 250 mL dry sherry
½ tsp / 2 mL dry mustard
½ cup / 125 mL beef stock
1 Tbsp / 15 mL fresh rosemary leaves, chopped
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper
Directions
- With sharp knife, slice tenderloin into 6 equal pieces. Flatten slightly with palm of hand to 1-inch thickness.
- In shallow container, combine flour, salt, rosemary and pepper. Coat pork medallions with seasoned flour, shaking off any excess.
- In large nonstick skillet, heat oil over medium-high heat. Brown medallions, 3-4 minutes per side. Remove from skillet to a clean plate. Cover loosely with foil to keep warm.
- Reduce heat to medium-low and allow skillet to cool slightly. Add shallots to skillet; sauté for about 1 minute.
- Deglaze skillet with vinegar scraping up brown bits from bottom of skillet.
- Whisk in the sherry.
- Add stock, mustard, rosemary, salt and pepper; Stir to combine.
- Bring sauce to a boil over medium-high heat. Reduce heat to low and return medallions to skillet. Simmer until medallions are heated through, about 2 minutes.
- Arrange medallions on a platter and drizzle with half the sauce.
- Serve with remaining sauce.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Mains
- Cooking style Pan-fry/sear
- Prep Time 15
- Cook Time 25
- Number of Servings 4
Ingredients
2 cups / 500 mL sodium-reduced chicken broth
2 Tbsp / 30 mL cornstarch
1 Tbsp / 15 mL sodium-reduced soy sauce
4 green onions, chopped
1 lb / 0.5 kg pork stir-fry strips
1 clove garlic, minced
6 cups / 1.5 L fresh broccoli florets
½ red bell pepper, sliced into short strips
2 Tbsp / 30 mL sesame seeds, lightly toasted
Hot cooked rice or Asian noodles for serving
Direction
- In large glass bowl or measuring cup, combine chicken broth, cornstarch and soy sauce. Stir in green onions.
- In nonstick skillet, heat oil over medium-high heat. Stir-fry pork and garlic 3-4 minutes. Remove from skillet; cover to keep warm.
- Add broccoli and liquid to skillet. Reduce heat to low; cover and simmer 8 minutes.
- Return pork to skillet. Add red pepper strips. Cook just until peppers begin to soften and mixture is heated through; 3-4 minutes. Stir often.
- Sprinkle with sesame seeds.
- Serve stir-fry over rice or Asian noodles.
Additional Info
-
Hero Photo
- Cut Stir-fry strips
- Dish or Meal Type Athlete Approved, One pot & casseroles
- Cooking style Stir-fry
- Prep Time 10
- Cook Time 20
- Number of Servings 6-8
Ingredients
1 lb / 0.5 kg pork stir-fry strips
1 package fajita seasoning
1 medium white onion, thinly sliced
2 large bell peppers (orange, red, yellow and/or green), seeded and cut into strips
4-6 large flour tortillas, warmed
Topping suggestions: sour cream, guacamole, shredded cheese and salsa
Directions
- In bowl, toss pork strips with fajita seasoning.
- In large nonstick skillet over medium-high heat, stir fry pork strips with onions and peppers until vegetables are tender, about 3-4 minutes.
- Spoon pork strips and vegetables evenly down centre of each tortilla.
- Wrap and serve with your favourite toppings.
Additional Info
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Hero Photo
- Cut Roasts
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Pan-fry/sear
- Prep Time 20
- Cook Time 5
- Number of Servings 4-6
- Great Tastes of Manitoba Featured Recipes