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Recipes (145)

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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
1 cup / 250 mL blueberry jam or jelly
¼ cup / 50 mL lemon juice
2 Tbsp / 30 mL grated ginger root
3-4 cloves garlic, minced
2 Tbsp / 30 mL canola oil
⅓ cup / 80 mL sodium-reduced soy sauce
½ cup / 125 mL sodium-reduced chicken broth
Small handful of fresh blueberries

Directions

  1. Place tenderloin into resealable plastic bag.
  2. In small bowl, thoroughly combine jam or jelly, lemon juice, ginger, garlic, oil and soy sauce. Reserve ½-cup of sauce; set aside. Pour remaining sauce over tenderloin; turn to coat. Seal bag. Marinate in refrigerator 2-24 hours.
  3. Preheat oven to 400°F. Remove tenderloin from marinade; discard marinade. Pat tenderloin with paper towel to remove excess marinade.
  4. Place tenderloin on foil-lined baking sheet. Roast 20-25 minutes or until instant-read thermometer registers 155°F.
  5. Remove tenderloin from oven onto a clean plate. Tent loosely with foil and let tenderloin rest 5 minutes.
  6. In small saucepan, combine reserved sauce with broth. Add blueberries and cook mixture over medium heat until slightly thickened, stirring often. If desired, lightly mash blueberries with back of spoon or leave whole.
  7. Slice tenderloin and serve with sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 25
  • Number of Servings 3-4
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Ingredients

1 pork tenderloin, well-trimmed, about 12oz / 0.375 kg
1 Tbsp / 15 mL canola oil
2 Tbsp / 30 mL EACH lemon juice, sodium-reduced soy sauce and honey
2 tsp / 10 mL ground coriander
¼ tsp / 1 mL EACH ground black pepper and ground ginger
1 tsp / 5 mL lemon zest
¾ cup / 175 mL chicken broth
1 Tbsp / 15 mL cornstarch

Directions

  1. Place pork tenderloin in resealable plastic bag.
  2. Combine oil, lemon juice, soy sauce, honey, coriander, pepper, ginger and lemon zest. Reserve half the marinade for the sauce; pour remainder over tenderloin. Seal bag and turn to coat. Marinate in refrigerator 4-24 hours, turning occasionally.
  3. Remove tenderloin from marinade, discard marinade. Pat tenderloin with paper towels to remove excess marinade.
  4. Preheat oven to 350°F. Place tenderloin on rack in roasting pan. Roast for 25-30 minutes or until instant-read thermometer registers 155°F.
  5. Remove tenderloin from oven onto a clean cutting board. Tent loosely with foil and allow tenderloin to rest 5 minutes before slicing.
  6. Meanwhile, in small saucepan, whisk cornstarch into reserved marinade. Stir in chicken broth. Bring mixture to a boil over medium-high heat. Reduce heat and simmer 5-10 minutes, stirring often. Drizzle sauce over sliced tenderloin.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 30
  • Number of Servings 3-4
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Ingredients

Pork:

½ tsp / 2 mL EACH curry powder and salt
¼ tsp / 1 mL ground black pepper
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
2 tsp / 10 mL canola oil

Cherry Cranberry Glaze:

1 cup / 250 mL canned unsweetened tart cherries
1 cup / 250 mL reserved cherry juice
4 tsp / 20 mL cornstarch
¼ cup / 50 mL brown sugar
½ cup / 125 mL dried cranberries
1 tsp / 5 mL prepared mustard
2 Tbsp / 30 mL kirsch liqueur

Directions

For the pork:

  1. Preheat oven to 425°F.
  2. In small bowl, combine curry powder, salt and pepper. Rub over all sides of tenderloins.
  3. Drizzle tenderloins with oil. Roast for 20-30 minutes, or until instant-read thermometer registers at 155°F.
  4. During the last 10 minutes of roasting, spoon a small amount of glaze evenly over pork.
  5. Remove tenderloins from oven onto a clean cutting board. Tent loosely with foil and let tenderloins rest 3-5 minutes.
  6. Slice tenderloins and serve with remaining Cherry Cranberry Glaze.

For the glaze:

  1. Drain and measure cherries, reserving 1 cup juice.
  2. In small saucepan, whisk cornstarch into cherry juice.
  3. Add cherries, brown sugar and cranberries.
  4. Cook over medium heat, stirring often until mixture boils and thickens.
  5. Reduce heat to low. Stir in mustard and kirsch. Keep warm.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 4-6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
2 Tbsp / 30 mL cracked black pepper
⅓ cup / 80 mL light cream cheese
2 Tbsp / 30 mL chopped fresh cilantro
¼ tsp / 1 mL salt
½ cup / 125 mL finely diced mango, fresh or frozen
1 tsp / 5 mL lime juice
¼ tsp / 1 mL red pepper flakes
1 Tbsp / 15 mL chopped fresh cilantro
1 baguette, cut on diagonal into ¼-inch thick slices

Directions

  1. Preheat oven to 375ºF.
  2. Roll tenderloin in cracked pepper to coat evenly.
  3. Place tenderloin on foil-lined rimmed baking sheet. Roast 25-30 minutes or until instant-read thermometer registers 155ºF.
  4. Remove tenderloin from oven onto a clean plate. Cool. Cover with plastic wrap and refrigerate several hours.
  5. Remove tenderloin from refrigerator. Slice into ¼-inch thick slices.
  6. In small bowl, combine first amount of cilantro with cream cheese and salt until well-blended.
  7. In another small bowl, combine mango, lime juice, red pepper flakes and second amount of cilantro.
  8. To serve, lightly toast baguette slices and spread with a small amount of the cream cheese mixture. Top with a tenderloin slice. Spoon a dollop of mango salsa onto each serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Roast/broil
  • Prep Time 90
  • Cook Time 30
  • Number of Servings 25-30 crostinis
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
2 tsp / 10 mL olive oil
Ready-to-use Greek seasoning
1 large sweet potato, peeled and cut into cubes
1 small red onion, cut into wedges
2 cloves garlic, minced
2 small zucchini, cut into cubes
½ EACH red and yellow bell pepper, cut into cubes
1 Tbsp / 15 mL olive oil
¼ tsp / 1 mL EACH salt and ground black pepper, combined

Directions

  1. Preheat oven to 450°F.
  2. Brush tenderloin with 2 tsp oil. Sprinkle all sides with Greek seasoning. Set aside for 30 minutes.
  3. Place vegetables on foil-lined rimmed baking sheet. Sprinkle with 1 Tbsp oil and season with salt and pepper mixture. Toss to coat well.
  4. Push vegetables to sides of baking sheet. Place tenderloin in centre of baking sheet. Roast 20-25 minutes; then broil until pork and vegetables are lightly browned and instant-read thermometer registers 155˚F.
  5. Transfer tenderloin to clean cutting board. Tent loosely with foil and let tenderloin rest 3-5 minutes before slicing. Serve with vegetables.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Athlete Approved
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 25
  • Number of Servings 3-4
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(1 Vote)

Ingredients

Pork:

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
3 Tbsp / 45 mL light soy sauce
2 Tbsp / 30 mL oyster sauce
1 Tbsp / 15 mL grated ginger root
3 cloves garlic, minced
1 tsp / 5 mL EACH onion powder and red pepper flakes
½ tsp / 2 mL sesame oil
1 head romaine lettuce, washed, and separated into pieces

Watermelon Salsa:

3 Tbsp / 45 mL canola oil
2 Tbsp / 30 mL EACH rice vinegar and light soy sauce
½ tsp / 2 mL sesame oil
1 cup / 250 mL diced watermelon
2 mini cucumbers, diced
1 avocado, peeled, pitted and diced
Salt and pepper to taste

Directions

For the pork:

  1. Place tenderloin into resealable plastic bag. In small bowl, combine remaining ingredients. Pour marinade over tenderloin; turn to coat. Seal bag. Marinate in refrigerator for at least 30 minutes, turning bag occasionally.
  2. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill grates for 20-25 minutes or until instant-read thermometer registers 155F; turn once or twice.
  3. Remove tenderloin from grill onto a clean cutting board. Tent loosely with foil and let tenderloin rest 5 minutes before slicing into thin, 1 to 2-inch long strips.
  4. Fill lettuce leaves with some of the tenderloin strips and top with salsa. Serve immediately.

For the salsa:

  1. In small bowl, combine oil, vinegar, soy sauce and sesame oil.
  2. Add watermelon, cucumber and avocado; stir gently to combine.
  3. Season with salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 25
  • Number of Servings 4-6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
12 cocktail or slider buns, sliced

Rub:

1 Tbsp / 15 mL brown sugar
2 tsp / 10 mL onion powder
1 ½ tsp / 7 mL cocoa powder
1 tsp / 5 mL garlic powder
½ tsp / 2 mL ancho chili powder
Dash EACH ground cinnamon and ground allspice

Yogurt-Lime Sauce:

½ cup / 125 mL plain yogurt
½ tsp / 2 mL lime zest
2 tsp / 10 mL lime juice
1 Tbsp / 15 mL chopped fresh cilantro

Directions

  1. Preheat oven to 425°F
  2. In small bowl, combine rub ingredients. Generously coat all sides of tenderloin with rub. Set aside for 30 minutes.
  3. Place tenderloin on rack in roasting pan. Roast 25 minutes or until instant-read meat thermometer registers155°F.
  4. Remove tenderloin from oven onto a clean plate; let cool slightly. Slice tenderloin into 1/4-inch slices.
  5. Meanwhile, in small bowl, prepare Yogurt Lime Sauce by combining ingredients until well-blended.
  6. Assemble sliders by placing two slices of pork on bottom half of each bun. Top with a dollop of Yogurt-Lime Sauce and your choice of toppings like shredded lettuce, and thinly sliced avocado, tomato and red onion. Top with remaining half of bun.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 25
  • Number of Servings 12
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

2 pork tenderloins, well-trimmed, about 12oz / 0.375 kg EACH
1 tsp / 5 mL ground black pepper
1 tsp / 5 mL dried thyme leaves
1 Tbsp / 15 mL butter
2 oranges, unpeeled and thinly sliced
2 Tbsp / 30 mL cider vinegar
½ cup / 125 mL chicken broth
⅓ cup / 80 mL maple syrup
2 Tbsp / 30 mL dark rum
¼ tsp / 1 mL dried thyme leaves

Directions

  1. Preheat oven to 375ºF.
  2. Season tenderloins with pepper and 1 tsp thyme.
  3. In large skillet, melt butter over medium-high heat. Add tenderloins and brown well on all sides.
  4. Meanwhile, line bottom of a baking dish with orange slices. Place tenderloins on top of orange slices. Roast for 25-30 minutes or until instant-read thermometer registers 155°F.
  5. Meanwhile, drain off any fat from skillet. Add vinegar and bring to a boil over medium-high heat, scraping up any brown bits from bottom of skillet.
  6. Add broth, maple syrup, rum and remaining thyme to skillet. Stir. Bring mixture to a boil. Reduce heat to low and simmer 10 minutes, or until sauce thickens.
  7. Remove tenderloins from oven onto a clean plate or cutting board. Tent loosely with foil and let tenderloins rest 5 minutes before slicing.
  8. Serve on orange slices with hot maple-rum sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 30
  • Number of Servings 6
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Ingredients

Pork:

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
Salt and ground black pepper
1 cup / 250 mL chopped yellow onion
2 tsp / 10 mL canola oil
1 cup / 250 mL fresh parsley, stems removed
1 tsp / 5 mL dried thyme leaves
¼ cup / 50 mL parmesan cheese
¼ tsp / 1 mL EACH salt and ground black pepper
2 Tbsp / 30 mL canola oil
¼ cup / 50 mL chopped walnuts

Roasted Garlic Dip:

1 medium head garlic
1 tsp / 5 mL canola oil
½ cup / 125 mL bottled light ranch salad dressing
Milk (optional)

Directions

For the tenderloins:

  1. With sharp knife, butterfly tenderloins by slicing horizontally to, but not through, opposite side. Open tenderloins as you would a book. Place between two sheets of plastic wrap. Working from centre to edges, pound each tenderloin to a rectangle about 8 x 12 inches. Season with salt and pepper.
  2. In small skillet, heat 2 tsp oil over medium-high heat. Sauté onion until tender, about 5 minutes.
  3. In small food processor or blender, combine parsley, thyme, cheese, salt and pepper. Pulse until finely chopped. With machine running, add 2 Tbsp oil. Add sautéed onions and walnuts. Process until coarsely chopped.
  4. Spread half of mixture on each tenderloin to about 1 inch from edge. Roll up each tenderloin from short side. Tie with butcher string, if necessary.
  5. Preheat oven to 350°F. Place tenderloins seam side down on rack in shallow roasting pan. Roast, uncovered, for 45-60 minutes or until instant-read thermometer registers 155°F.
  6. Remove tenderloins from oven onto cutting board. Cool slightly. Remove string. Cut into 1 x 2-inch slices. 
  7. Cover. Chill. Serve with Roasted Garlic Dip.

For the dip:

  1. Preheat oven to 325°F.
  2. Peel outer skin from head of garlic, leaving bulb intact. Cut top to expose individual cloves. Place on baking dish. Drizzle with canola oil. Cover with foil and bake 50-60 minutes or until very soft.
  3. Remove garlic from oven. Cool slightly. In small bowl, press cloves to remove garlic "paste.” Mash with a fork. Combine with salad dressing. Add milk, if necessary. Cover and chill in refrigerator for 3 hours.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Roast/broil
  • Prep Time 30
  • Cook Time 75
  • Number of Servings 32 pinwheels
  • Great Tastes of Manitoba Featured Recipes
Rate this item
(15 votes)

Ingredients

1 pork tenderloin, well-trimmed about 12 oz / 0.375 kg
1 Tbsp / 15 mL lemon juice
2 tsp / 5 mL EACH canola oil and Dijon mustard
2 cloves garlic, minced
Salt and ground black pepper
2 cups / 500 mL baby spinach, torn into small pieces
½ cup / 125 mL crumbled feta cheese
5 slices bacon, cooked and diced
Canola oil for brushing

Directions

  1. 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 to ¼-inch thickness.
  2. Remove plastic wrap. Place flattened tenderloin on cutting board.
  3. In small bowl, combine lemon juice, oil, mustard and garlic. Brush onto tenderloin. Season with salt and pepper.
  4. Layer spinach, feta and bacon on tenderloin, leaving some room around the edges.
  5. Roll up tightly, starting on long side. Tie with butcher string at 2-inch intervals.

Grilling method:

  1. Preheat barbecue on high; reduce heat to medium.
  2. Grill tenderloin on a lightly oiled grill grates for 25-30 minutes or until instant-read thermometer registers 155˚F. Turn once or twice.
  3. Remove tenderloin from grill. Tent loosely with foil and let tenderloin rest 5 minutes before slicing.
  4. To serve, remove string and cut into 10-12 equal slices.

Oven method:

  1. Preheat oven to 425˚F. Brush tenderloin lightly with oil. Place stuffed pork tenderloin on rack in shallow roasting pan.
  2. Roast for 25-30 minutes or until instant-read thermometer registers 155˚F.
  3. Remove from oven onto clean plate. Tent loosely with foil and allow tenderloin to rest 5 minutes.
  4. To serve, remove string and cut into 10-12 equal slices.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Grill, Roast/broil
  • Prep Time 30
  • Cook Time 30
  • Number of Servings 3-4
  • Great Tastes of Manitoba Featured Recipes
Rate this item
(4 votes)

Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
3 slices bacon
2 cloves garlic, minced
2 shallots, chopped
1 ½ cups / 375 mL sliced mushrooms
2 cups / 500 mL chopped fresh spinach
2 Tbsp / 30 mL red wine
2 ½ oz / 75 g Brie, chopped
½ tart apple, chopped
2 Tbsp / 30 mL chopped toasted walnuts
1 tsp / 5 mL dried thyme leaves
Salt and ground black pepper
1 Tsp / 15 mL canola oil

Directions

  1. With sharp knife, butterfly pork tenderloins by slicing horizontally to, but not through, opposite side. Open tenderloins as you would a book. Flatten slightly with palm of hand. Cover tenderloins with plastic wrap and set aside.
  2. In large skillet, fry bacon over medium heat until crispy.
  3. Remove bacon slices from skillet onto a plate lined with paper towel. Set aside.
  4. Discard all but 2 Tbsp bacon fat. Sauté garlic, shallots and mushrooms until softened, about 5 minutes.
  5. Add spinach and sauté briefly just until it starts to wilt.
  6. Deglaze skillet with wine, scraping up any browned bits from bottom of skillet. Remove skillet from heat and allow mixture to cool, about 30 minutes.
  7. Add brie, apple, walnuts and thyme to spinach-mushroom mixture; stir to combine.
  8. Roughly chop reserved bacon. Add to mixture; stir to combine. Season stuffing with salt and pepper according to taste.
  9. Spoon half of the stuffing onto one half of each tenderloin. Fold over other half of tenderloin to enclose stuffing. Tie with butcher string in 3-4 places.
  10. In large nonstick skillet, heat oil over medium-high heat. Sear stuffed tenderloin on all sides until nicely browned.
  11. Preheat oven to 375°F. Roast tenderloins on parchment-lined rimmed baking sheet for 15-20 minutes or until instant-read thermometer registers 155°F.
  12. Remove tenderloins from oven onto clean cutting board. Tent loosely with foil and let tenderloins rest 5 minutes.
  13. Remove butcher string. Slice to serve.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 45
  • Cook Time 45
  • Number of Servings 6-8
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Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
1 ½ cups / 325 mL walnut halves, toasted
1 tsp / 5 mL curry powder
2 tsp / 10 mL canola oil
1 clove garlic
2 slices day-old bread, torn into coarse crumbs
½ small apple, peeled and chopped
1 tsp / 5 mL EACH ground coriander, ground cumin and salt
¼ tsp / 1 mL ground black pepper
Canola oil for brushing

Directions

For the tenderloin:

  1. With a sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Set aside.
  2. Place 1 cup walnuts, curry powder, canola oil and garlic in a food processor (reserve remaining walnuts for garnish). Pulse until finely ground.
  3. Scrape mixture into small bowl, Add bread crumbs and apple.
  4. Evenly spread stuffing mixture down the centre of tenderloin in 3 or 4 places.
  5. Combine coriander, cumin, salt and pepper; rub over pork.
  6. Preheat oven to 350°F. Place tenderloin seam side down on foil-lined rimmed baking sheet. Brush tenderloins with canola oil.
  7. Bake at 350°F for 45-60 minutes or until instant-read thermometer registers 155°F.
  8. Remove tenderloins from oven onto clean platter. Tent loosely with foil and let tenderloins rest 5 minutes before slicing. Drizzle with Red Currant Glaze. Garnish with remaining walnuts.

For the Red Currant Glaze:

  1. Combine 1 cup / 250 mL red currant jelly, 2 Tbsp / 30 mL sherry, 1 Tbsp / 15 mL cider vinegar, ½ tsp / 2 mL ground ginger and pinch red pepper flakes.
  2. Simmer 5 minutes. Keep warm. Cover.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 20
  • Cook Time 60
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
Rate this item
(1 Vote)

Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
1 cup / 250 mL dry red wine
½ cup / 125 mL orange juice
⅓ cup / 80 mL honey
2 lemon slices
⅓ cup / 80 mL EACH quartered dried apricots and partially dried figs
1 Tbsp / 15 mL dried rosemary leaves (or ¼ cup / 50 mL fresh)
6 thin slices prosciutto

Directions

  1. In large saucepan, combine wine, orange juice, honey, lemon slices, apricots and figs. Bring to a boil, reduce heat and simmer 10 minutes.
  2. Remove saucepan from heat and allow mixture to cool, about 30 minutes.
  3. With slotted spoon, remove lemon slices, apricots and figs from saucepan. Discard lemon slices. Reserve apricots and figs. Set sauce aside.
  4. Meanwhile, 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 to ¼-inch thickness. Set aside.
  5. Sprinkle rosemary, and reserved apricots and figs evenly over surface of tenderloin. Roll up tightly starting on long side.
  6. Wrap prosciutto slices around tenderloin, overlapping slightly. Tie in 3 or 4 places with butcher string.
  7. Preheat oven to 375°F. Roast tenderloin on parchment-lined baking sheet for about 45 minutes or until instant-read thermometer registers 155°F.
  8. Meanwhile, bring sauce to a boil. Reduce heat to low and simmer until reduced by half, about 10 minutes, stirring occasionally.
  9. Remove tenderloin from oven onto clean platter. Tent loosely with foil and let tenderloin rest 5 minutes before slicing. Serve with Honey Wine sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 15
  • Cook Time 45
  • Number of Servings 6
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(0 votes)

Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 g EACH
2 Tbsp / 30 mL EACH soy sauce and hoisin sauce
1 Tbsp / 15 mL EACH honey and sherry
1 Tbsp / 15 mL grated ginger root
2 Tbsp / 30 mL vinegar
2 cloves garlic, minced
1 tsp / 5 mL sesame oil
1 EACH red and green bell pepper, cut into bite size pieces

Directions

  1. With sharp knife, slice tenderloins into 1-inch cubes and place in resalable plastic bag;
  2. In small saucepan, combine soy sauce, hoisin sauce, honey, sherry, ginger, vinegar, garlic and sesame oil. Bring to a brief boil; stir occasionally. Remove saucepan from heat and allow sauce to cool.
  3. Pour sauce over cubes. Seal bag and refrigerate 4 hours. Remove from refrigerator and let stand at room temperature 30 minutes before cooking.
  4. Thread cubes onto metal skewers or soaked bamboo skewers, alternating meat with red and green bell pepper pieces.
  5. Preheat barbecue on high; reduce heat to medium. Grill skewers on lightly oiled grill grate 5-7 minutes per side; do not overcook.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Kabobs / skewers / satays
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4-6
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(0 votes)

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

  1. 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.
  2. Remove any large pieces of mango in chutney and chop into smaller pieces.
  3. In small bowl, combine chutney, honey, garlic and curry powder. Reserve half of chutney mixture.
  4. Brush tenderloin lightly with oil and season with salt and pepper.
  5. 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.
  6. Remove tenderloin from oven. Tent loosely with foil and allow tenderloin to rest 10 minutes.
  7. Brush tenderloin with reserved chutney mixture. Roll in toasted coconut to coat.
  8. Skewer tenderloin with lollipop sticks or wooden coffee stirrers at ½-inch intervals.
  9. Slice tenderloin between skewers to make “lollipops.” Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • 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
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