Tag: pork tenderloin

Recipe: Mango Pork Tenderloin Salad

Posted on by Sharman

This week my friend Jessica treated me to a summer pork tenderloin recipe that hit all the sweet and savoury high notes I love in a hearty salad. Inspired by a Best of Bridge Island Pork Tenderloin Recipe that her mom made for her earlier in the summer, Jessica adapted the Best of Bridge recipe to personalize the dish to her liking with ingredients like mangos and calorie-free sweetener. I told her the combination of sweet-glazed pork, creamy avocados, and crisp spinach and cabbage greens is a dish I would happily eat once a week. This dish has the feel of the perfect summer salad, but since the pork is cooked in the oven and you can use frozen mango – it is a dish that can be enjoyed all year long.

What you’ll need…

For the Pork

2 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 – 3 pork tenderloins (21/2-3lb. total)
2 tbsp canola oil (separated)
1 cup packed dark brown sugar or brown Swerve Sweetener
2 Tbsp minced garlic
1 Tbsp hot sauce (such as Franks)

For the Salad

3 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 Tbsp. Dijon mustard
1 tsp. curry powder
1/4 tsp. black pepper
1/2 cup canola oil
1 cup mango, cubed (fresh or frozen – thawed)
6 cups baby spinach
4 cups savoy or purple cabbage, thinly sliced
1 red pepper, sliced
1/2 cup golden raisins
2 ripe avocados, peeled and cut into slices or cubes

 

Directions:

  1. Preheat oven to 350 F. Mix salt, pepper, cumin, chili powder and cinnamon. Coat pork with ½ tbsp. of oil and cover with spice mix and allow to marinate.
  2. Meanwhile, combine sugar or sweetener, garlic and hot sauce to create the glaze. Set aside.
  3. Heat remaining oil in ovenproof frying pan over medium-high heat. Pan sear the pork until browned on all sides. Remove pan from heat.
  4. Top the pork with glaze, and transfer to the preheated over to cook for approximately 20 minutes or until internal temperature reaches 155F (68C).
  5. Remove pork from the oven and allow to rest at room temperature for 10 minutes, reserving pan juices. Cut tenderloin into 1 cm slices.
  6. To make the vinaigrette, whisk lime and orange juices, mustard, curry powder, pepper and oil together. Mix in any remaining juices/glaze from the pork pan.
  7. Place spinach, cabbage and peppers together on a serving plate or in a large salad bowl. Add raisins, avocado slices and mango. Drizzle the vinaigrette over the salad, and then top with pork slices. Enjoy.

Recipe: Oka Crusted Pork Tenderloin

Posted on by Sharman

Alberta Pork is a proud sponsor of Christmas in November at the Fairmont Jasper Park Lodge. For this year’s holiday dinner, Fairmont JPL executive chef Christopher Chafe and his culinary team featured Alberta Pork and Alberta Milk & Dairy Farmers of Canada by serving up an Oka crusted pork tenderloin.

What you’ll need…

1 small pork tenderloin
1 tbsp salted butter
4 slices of Oka cheese (approximately 20 grams each)
a few sprigs of fresh herbs such as rosemary, thyme and/or sage
canola oil, to taste
salt and pepper, to taste

Directions:

  1. Preheat oven to 400F. Slice tenderloin into four medallions; pat dry with a paper towel and season with oil, salt and pepper. Set aside for 20 minutes.
  2. Preheat a cast iron skillet on medium high heat. Sear pork medallions on one side until dark golden crust is formed. Flip and sear on the other side. Add butter and fresh herbs and baste the pork with the melted butter in the pan as the medallion is cooking.
  3. Once pork is seared on both sides transfer to a baking sheet and top with sliced cheese. Place pork medallion s in the oven and cook until an internal temperature of 155F is reached and the cheese is melted, approximately 10 – 15 minutes. Remove from the oven and set aside to rest for a few minutes until ready to serve.

Best of Bridge’s Apricot Cranberry Stuffed Pork Tenderloin

Posted on by Sharman

If you’re nostalgic for the home cooked meals your family have shared over the years from the Best of Bridge, you’re going to find recipes to warm your heart while flipping through the latest addition to the classic Canadian series – Weekday Suppers by Sylvia Kong & Emily Richards.

The all-new, easy every recipes in Weekday Suppers may include a fusion of new flavours like the Vietnamese soup and dietary trends like roasted cauliflower pasta, but the spirit of the recipes which made the brand iconic across Canada has remained as constant as the classic Best of Bridge font.

Pork tenderloin is lean, delicious, and affordable, and Sylvia Kong & Emily Richards’s show how fruit and pork marry perfectly for dinner with this easy-to-stuff recipe for apricot cranberry stuffed pork tenderloin.

Apricot Cranberry Stuffed Pork Tenderloin
Serve this yummy dish with steamed green beans or asparagus for added colour.

1 tbsp (15 mL) canola oil
2 garlic cloves, minced
1 shallot, diced
2 tsp (10 mL) dried savory or sage
3⁄4 cup (175 mL) fresh bread crumbs
1⁄3 cup (75 mL) diced dried apricots
2 tbsp (30 mL) chopped fresh parsley
1⁄4 cup (60 mL) cranberry sauce
1 pork tenderloin (about 11⁄4 lbs/625 g)
1 1⁄2 tsp (2 mL) salt
1⁄2 tsp (2 mL) black pepper
4 slices bacon

Preheat oven to 400°F (200°C). In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce. Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.

Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.

Serves 3 to 4. Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-smoked sliced bacon has a deeper smokiness and is an easy substitute in this recipe.

Recipe source:

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.

Recipe: Pork Tenderloin Medallions & Braised Cheek

Posted on by Sharman

Each year at Christmas in November, the Fairmont Jasper Park Lodge‘s Executive Chef Christopher Chafe shares his passion for pork through a variety of Alberta Pork dishes. From the opening reception featuring a pig roast, to glazed ham at the farewell brunch – a beautiful bite of pork is never far away during each of the three night packages.

For the past few years, Alberta Pork has proudly sponsored the Gala Night dinner. This year, chef Chafe and his team treated guests to Alberta pork served two ways. Tenderloin medallions and braised pork cheeks were served alongside carrot and curry squash puree, queen violet fingerlings, clamshell mushrooms and twin meadow’s zucchini and a tarragon mustard jus – proving just how lovely pork can be for your feature holiday meal.

Alberta Pork Tenderloin Medallions & Braised Cheek

8 – 3 oz Alberta pork tenderloin medallions
8 – 3 oz Alberta pork cheeks
3 cups dark stock: chicken or pork or veal
1 cup dry red wine
1 small onion, chopped into 1 inch pieces
1 small carrot, chopped into 1 inch pieces
1 rib of celery, chopped into 1 inch pieces
4 cloves garlic
1 sprig of thyme
1 sprig of rosemary
5 tbsp canola oil
to taste – salt and pepper

Pork Cheeks
Season pork cheeks with salt and pepper. Lightly coat the cheeks with approximately 1 tablespoon of canola oil. Sear in a heavy bottom sauce pot until nicely browned on all sides. Remove the cheeks from the pain. Add in the carrot, celery, onion and garlic. Saute until nicely browned but not burnt. Deglaze the pan with red wine and reduce by half.

Add the stock and bring to a simmer. Add the pork cheeks and fresh herbs. Cover with an oven-proof lid or wrap with foil. Place into a 300F oven and cook for approximately 2.5 hours, or until cheeks are tender when pierced with a small knife. Remove cheeks and allow to cool.

Can be made ahead and kept warm or reheated. Reserve braising liquid to make the tarragon mustard jus (recipe below).

Pork Tenderloin Medallions

Heat a heavy bottomed saute pan to medium high heat. Season medallions with salt and pepper and place in saute pan. Brown nicely on both sides until well caramelized. If needed, place into a hot oven until internal temperature of 140F is reached. Allow to rest before serving.

Tarragon Mustard Jus
Reserved braising liquid from the pork tenderloin recipe

1 tbsp chopped tarragon
2 tsp grain mustard
to taste – salt and pepper

Place braising liquid back onto stove and reduce to sauce consistency. If needed mix equal parts corn starch and cold water into a slurry and add a bit at a time to the liquid until sauce consistency is reached.

Finish with the chopped tarragon and grain mustard. Season with salt and pepper to taste. Strain liquid and cool down or keep warm until ready to serve.

Carrot & Curry Squash Puree

1 medium sized red curry squash, peeled and approximately 8 oz, cut into small pieces
2 medium sized carrots, peeled and approximately 8 oz, cut into small pieces
to cover, water
2 Tbsp butter
2 Tbsp heavy cream
to taste – salt and pepper

Place carrots into a heavy bottomed sauce pot. Cover with water, bring to a boil then simmer until both are tender and easy to puree. Drain the water and place the veg into a blender and puree with butter and part of the heavy cream. Puree until smooth adding more cream if needed. Season with salt and pepper. Keep warm until ready to serve.

Queen Violet Fingerlings
6 large queen violet fingerling potatoes, cut into coins 1 cm thick (or any variety of fingerling)
2 Tbsp canola oil
to taste – salt and pepper

Toss potatoes in canola oil, salt and pepper. Roast in a 400F oven until lightly browned and tender. Keep warm until ready to serve.