Cheezy Pork Tenderloin with Raspberry Balsamic Glaze

Last night’s dinner was inspired by a bottle of raspberry flavoured balsamic vinegar that was gifted to me at Christmas time. (Thanks mom!) The combination of flavours in this dish is very pleasing. Sweet and sour is often paired with pork and for very good reason. I added some herbed Boursin cheese for additional flavour which I think works perfectly with this dish.

Grab your favourite lager and I trust you will enjoy this dish as much as I did!


What You Need:

Alberta pork loin
1 package Boursin cheese (I used garlic and fine herbs)
asparagus sprigs 6-8
Approx. 1/2 cup Raspberry Balsamic Vinegar
1/4 cup brown sugar
1/4-1/3 cup water
1 tbsp olive oil
your favourite spice

To Prepare:

Here is a good illustration on how to stuff a pork loin:

NOTE: You could easily add some fresh greens, parsley or onion to the cheese mixture, however I just kept it very simple.

Preheat oven to 350 degrees. Follow the steps from the link above to stuff the loin. Add olive oil to med sized fry pan. Brown pork on both sides and transfer to the oven. Cook for approximately 30-35 mins or until desired internal cooking temp is reached.

Meanwhile, in a small sauce pan add raspberry balsamic vinegar, brown sugar and water. Gently bring to a boil stirring continuously until slightly thickened. DO NOT BURN. Pour a little of the balsamic reduction to the pork and finish roasting.

Wash asparagus spears and prepare by breaking off the dry ends. Lightly cook in steamer or sauté in small fry pan with a little olive oil and salt and pepper.

Serve pork tenderloin over asparagus and pour on the remaining glaze. Enjoy!

Recipe: Bacon-Wrapped Pork Tenderloin with Apricot Sauce

pork tenderloin bbq

Pork month may have ended but my passion for pork certainly has not. This past weekend we entertained around twenty guests at our home in celebration of Canada Day and, well… BBQ SEASON! It’s always good day when I have an opportunity to get creative in the kitchen. But catching up with good friends and sharing laughs with amazing food is what summer is all about, right?

When I was choosing what to serve, my inspiration for this dish actually came from one of our Calgary chef’s pork month specials which included apricots. Pork tenderloin is always a great choice because it cooks up easy, is very nutritious and super tender. This spice combination has a delicate balance of flavour. The bacon contributes more flavour and saltiness while finishing with a warm apricot reduction, I think completes this dish with a perfect zesty sweetness. So… here is my recipe, please eat responsibly! (if you can)

carrie mullaly



This recipe is for two pork tenderloins, approximately one pound each.
*Note: I am dressing a whole tenderloin in the photo above. 


1 tsp paprika

1 tsp dark brown sugar

1/2 tsp chili powder

1/2 tsp fresh ground pepper

1/4 tsp ground allspice

pinch himalayan sea salt
TIP *Because the bacon adds salt, I used very little additional salt. 


1/2 package sliced bacon of choice
*I used side bacon. 


8- 10 fresh apricots

1-2 tbsp honey or granulated sugar

1 tbsp olive oil


Mix all the spices for the rub in a small bowl. Set aside.

Preheat barbecue grill to low-medium – medium heat.

Clean and trim off excess connective tissue from tenderloin(s) if needed. 

Using your hand, rub the spice mixture evenly across the meat until all of the meat is covered on one side. Roll the tenderloin(s) and continue to rub the spice mixture until it is completely covered.

Next, take individual bacon slices and wrap them around tenderloin(s) slightly overlapping each section. Leave approximately 1 inch on both ends of the loin uncovered.

Wrap the loins in tinfoil and barbecue on medium heat, turning once until internal temperature is just under 71 degrees. (68 or so degrees) Remove and let stand for 3-5 mins. 

While the meat is cooking, prepare the apricots by pitting and slicing them into even pieces. Add them to a medium skillet with the olive oil. 

Sauté apricots on medium heat until tender. Add the sweetener and simmer on low for several minutes. The sauce should be slightly thickened and chunky. 

Slice the tenderloin and serve immediately with warm apricot sauce.

Recipe: Maple Dijon Pork Tenderloin

Last week, Calgary-based dietician and blogger, Vincci Tsui, took the stage at The Calgary Home and Garden Show, where she whipped up two easy dishes. The first, Dan’s recipe for rosemary pork meatballs and this beautiful and simple recipe for pork tenderloin here.

Make it for dinner this weekend. No fuss, and pure deliciousness!

What you’ll need…

1 Alberta Pork tenderloin, about 1 lb (454 g)

3 Tbsp (45 mL) maple syrup, divided

2 Tbsp (30 mL) Dijon mustard

2 cloves garlic, minced

1 tsp (5 mL) chopped fresh rosemary, plus extra sprigs for garnish

1/2 tsp (2 mL) freshly ground black pepper

2 tsp (10 mL) canola oil

3 cups (750 mL) peeled, sliced apples, about 2 large

1⁄4 cup (60 mL) dried cranberries

1⁄4 cup (60 mL) water or unsweetened apple juice


Preheat oven to 400 ̊F (205 ̊C). Place tenderloin in a greased roasting pan. In a small bowl, combine 1 Tbsp (15 mL) of the maple syrup, mustard, garlic, rosemary and pepper. Brush over pork. Roast in preheated oven for about 25 minutes, or until a meat thermometer inserted in the thickest part of the tenderloin measures 155 ̊F (68 ̊C). Transfer tenderloin to a cutting board, tent with foil and let rest for 5-10 minutes to allow juices to redistribute and pork to reach an internal temperature of 160 ̊F (71 ̊C).

While pork is roasting, heat oil in a large skillet over medium heat. Add apples and sauté for 10 minutes, or until lightly browned. Reduce heat to low and add remaining 2 Tbsp (30 mL) of maple syrup and dried cranberries. Simmer, stirring occasionally, for 5 minutes, or until apples are tender and cranberries are plump.

Add water to the roasting pan and deglaze, scraping up any brown bits. Strain liquid into the apple mixture and stir to combine.

To serve, cut pork crosswise into thin slices. Top each serving with apple and cranberry sauce and garnish with a sprig of rosemary.

Serves 4

Total cook time…40 min

Recipe contest winners

Remember the recipe contest where we wanted to see your Passion for Pork? Well, with June now over, I can announce the winners who were randomly chosen from the submissions. It was great to see the versatility of pork in your recipes.

Our first prize winner, Meredith Mclellam , takes home a $150 gift certificate to her choice of participating restaurants (Memphis Blues BBQ House, Romer’s Burger Bar, Cache Bistro & Lounge, Campagnolo, Cioffi’s Meat Market & Deli in Vancouver, or Caramba Restaurante, Fairmont Chateau Whistler, Ka-Ze Japanese Restaurant in Whistler)

She describes her feta-stuffed pork tenderloin chops as “a simple but classy entree sure to impress any guest, with minimal efforts from the chef.” I like the minimal effort part. 🙂

Feta stuffed pork tenderloin chops

Pork tenderloin
Pine nuts
Olive oil
Salt & pepper

Cut tenderloin into thick 2-3″ chops. Butterfly each chop.
Mix together crumbled feta cheese, toasted pine nuts and pesto to your own taste. Stuff each chop and secure with toothpicks.
Lightly coat chops with olive oil, and salt and pepper. Grill until done.

Natalie Van Apeldoorn is our second prize winner who receives a $75 gift certificate to one of our participating restaurants. She sent a recipe for BBQ Pork Spareribs with a twist; they’re done in the oven. However I’m sure the delicious sauce would work just as well on the barbecue. She says, “These fall-off-the-bone ribs are tangy and just hit the spot for those cravings for ribs.”

BBQ Pork Spareribs

1 medium onion, chopped
2 stalks celery, chopped
3 Tbs olive oil
2 Tbs brown sugar
3 Tbs champagne vinegar
4 Tbs lemon juice
1 cup ketchup
1 Tbs Worcestershire sauce
1 Tbs Dijon mustard
1/3 cup hot water
1 tsp salt
3 racks baby back ribs

Brown spare ribs under broiler in oven. Cook onion and celery until soft in olive oil. Add remaining ingredients and bring to boil. Lower heat and simmer for 15 minutes. Place ribs in baking dish. Pour half sauce onto ribs. Turn spareribs over and add
remaining sauce. Bake uncovered at 325 for 3 hours. Serve with coleslaw and french fries!

Third-prize winner Alicia Barber will be looking sharp in a Passion for Pork chef’s jacket. Her recipe for pork tenderloin vindaloo came from an Indian cooking class and is a regular standard in her house.

“She told us that this is the most authentic preparation, to use pork and to simply call it Vindaloo as it is assumed pork is the main protein. Chicken, lamb & seafood are not traditional and are westernized versions of this traditional Goan dish. This is a wonderfully easy and aromatic dish using a combination of spices,” says Barber.

“This dish is best made in advance and is even better the next day — or so we are told, we usually devour it the same night! This recipe can easily be doubled to serve more hungry mouths.”

Pork Vindaloo


Pork tenderloin – for the 2 of us we use about 2 -4 lbs assuming leftovers
1 cup finely chopped onions
2 tbsp finely grated garlic
2 tbsp finely grated ginger
7 pieces dried red chilies
3/4 tsp turmeric powder or garam masala
6 cardamom seeds
5 cloves
2 tbsp coriander seeds
10 peppercorns
1 tsp ground cumin
1 tsp dark mustard seeds (be careful not to add too much or your Vindaloo will be bitter)
5 tbsp oil
4-5 tbsp malt vinegar
1 tsp sugar (we like brown sugar)
2 tsp salt
Fresh cilantro for garnish

1. Trim silver skin from tenderloin and cube pork into 1 1/2″ pieces.
2. Place spices into a mortar & pestle or spice grinder and grind until powdery.
3. Heat oil in a wok, kadhi or large pan. Add the garlic & ginger. Sauté until they begin to slightly brown. Take care to not heat the pan too fast! Keep heat on medium/low. Add the onions. Carefully stir the mixture until the onions caramelize. This step is really important! Do not rush; keep heat on medium/low.
4. Once browned (not burnt!), add the powdered spice mixture for about 30 seconds. Once the pan is dried out and spices are aromatic, add the pork. Sauté the pork until the juices evaporate and then add about 3/4 cup of water. Add salt at this time. 5. Cover with a lid and cook on medium/low until the meat is fully cooked – approx 45 mins – 1 hour.
6. Add the vinegar & sugar and stir. Sprinkle in chopped cilantro. Serve with basmati rice & a green salad.