pork tenderloin Archives - Page 2 of 5

Cheezy Pork Tenderloin with Raspberry Balsamic Glaze

Posted on March 12, 2017March 12, 2017 by Admin

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
salt

To Prepare:

Here is a good illustration on how to stuff a pork loin:
http://domesticfits.com/2012/02/08/how-to-roll-cut-and-stuff-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

Posted on July 6, 2016July 6, 2016 by Admin

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)

WHAT YOU NEED

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

THE RUB:

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.

MORE PROTEIN:

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

APRICOT SAUCE:

8- 10 fresh apricots

1-2 tbsp honey or granulated sugar

1 tbsp olive oil

HERE’S WHAT TO DO

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: Brined pork tenderloin with maple sauce

Posted on March 28, 2016 by Dan Clapson

As most of us home cooks know, you can’t really go wrong with a pork tenderloin at the dinner table. It’s a cut of pork that’s easily handled (although don’t over-cook it, that would be a shame!) and lends itself to a lot of different flavour profiles.

If you’ve never brined meat before, try it with this recipe and you’ll be disappointed in yourself for never doing it before. Not only does this brine add a ton of flavour, but it helps prevent overcooking, keeping the meat nice and juicy.

What you’ll need…

Brined tenderloin:

4 cups water

4 garlic cloves

1 yellow onion (quartered)

1 1″ piece ginger root (peeled)

3 tablespoons salt

1 tablespoon cane sugar

2 tablespoons sriracha

10 ice cubes

1 large pork tenderloin

Maple sauce:

Pan drippings from roasting tenderloin (see below)

2 tablespoons cane sugar

2 tablespoons maple syrup

1 teaspoon white wine vinegar

1/2 teaspoon chili flakes

Directions:

Brined tenderloin:

Place first 7 ingredients in a medium pot and bring to a simmer on medium-high heat.

Remove from heat and pour into a large baking dish. Add ice cubes and allow to cool to room temperature, about 5 minutes.

Place pork tenderloin in the brine, cover and let sit in refrigerator for at least 6 hours (overnight is best).

When ready to cook tenderloin, remove meat from brine, pat dry with paper towel and let come near to room temperature, approximately 15 minutes.

Preheat oven to 400 degrees and heat up a large oven-safe pan on medium-high heat.

Sear tenderloin on all sides and then place in oven to roast until centre registers at 160 degrees fahrenheit or 71 degrees celsius (“pork is done at 71!”), about 20 minutes.

Remove from oven, transfer to a carving board to rest before serving. Reserve pan drippings.

Maple sauce:

Combine pan drippings with sauce ingredients in a medium pan. Bring to a simmer on medium-high heat and cook until mixture thickens to form a syrup-like consistency, about 8-10 minutes.

To serve, slice tenderloin, season lightly with salt and pepper, place onto a large serving platter and drizzle with maple sauce.

Now, eat!

Serves 5-6

Total prep and cook time…8 hours and 40 minutes

Recipe: Chef Matt Phillips’ Achiote Rubbed Pork Tenderloin

Posted on June 17, 2015June 17, 2015 by Sharman

It’s not all about the beef at Lux Steakhouse & Bar. For his June is AB pork month feature, Chef Matt Phillips is bringing some heat to Edmonton’s downtown steakhouse with an Achiote Rubbed Pork Tenderloin.

“I love pork. It is a really flavourful animal with a tremendous amount of fat that has a lot of applications,” says Chef Phillips. “Pork is a great summer BBQ food because it grills easy and it gives you the ability to have a light quick meal.”

Head to Lux Restaurant & Bar this month to try Chef Phillips’ light and summery pork dish featuring a pork tenderloin with a Mexican spice blend served on an asparagus butternut squash succotash with shaved fennel and turkish olive oil.

Achiote Rubbed Pork Tenderloin
Recipe Courtesy of Chef Matt Phillips, LUX Steakhouse & Bar

6 oz Alberta pork tenderloin
1 oz Achiote paste
1 oz clarified butter
2 oz butternut squash, ¼” diced
2 oz red onion brunoise
2 oz red pepper 1/4” diced
2 oz fresh corn
2 oz asparagus 1/8” straight cut.
1 Tbsp garlic, pureed
1 Tbsp shallot brunioise
2 limes
1 oz dry white wine
1 oz Turkish olive oil
1 oz fennel, shaved

Rub pork tenderloin (delete Alberta) with Achiote paste. Pan roast in a 350F oven until cooked to your preferred temp (145-155 internal) then let rest and cover with a foil tent. In separate pan, heat clarified butter – when just at smoke point, add butternut squash, saute 1 minute then add red pepper and red onion. Saute 1 more minute then add corn, asparagus, garlic and shallot. Cook entire mixture until just roasted and all vegetables fork tender. Deglaze with white wine, add juice of both limes and season to taste.

Once tenderloin is rested, cut into three pieces, place on top of vegetable mixture, garnish with shaved fennel and a drizzle of good olive oil.