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Recipes (194)

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Ingredients

1 Tbsp / 15 mL canola oil
1 pork shoulder blade roast, boneless, about 3 ½ lb / 1.5 kg
3 cloves garlic, minced
2 medium yellow onions, chopped
1 jalapeno pepper, seeded and minced
2 Tbsp / 30 mL chili powder
1 tsp / 5 mL ground cumin
⅓ cup / 80 mL tomato paste
1-28 oz / 796 mL can diced tomatoes, undrained
Chopped fresh cilantro for garnish (optional)

Directions

  1. In large casserole pot, heat oil over medium-high heat. Add roast and brown on all sides. Remove to a plate; pour off all but 1 Tbsp fat.
  2. Add garlic, onion, jalapeno, chili powder and cumin to pot. Cook until onions are softened, about 5 minutes, stirring occasionally.
  3. Add tomato paste and cook 2 minutes.
  4. Stir in tomatoes.
  5. Return pork and any juices to casserole pot. Heat to boiling.
  6. Preheat oven to 300°F. Cover and bake for 3 ½-4 hours, basting every 30 minutes.
  7. Remove pork to a cutting board; cover and let rest 10 minutes.
  8. Shred pork, using 2 forks, discarding any fat.
  9. Skim any fat from sauce. Bring sauce to a boil; boil gently to thicken slightly. Add shredded pork to sauce and heat through.
  10. Serve in buns or tortillas, sprinkled with cilantro, if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 15
  • Cook Time 4.5 hrs
  • Number of Servings 10
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Ingredients

1 pork tenderloin, well-trimmed, about 12oz / 0.375 kg

Lemon & Herb Rub:

2 cloves garlic, minced
1 Tbsp / 15 mL lemon zest
4 sprigs fresh parsley, finely chopped
2 sprigs fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
2 Tbsp / 30 mL canola oil
½ tsp / 2 mL sea salt
½ tsp / 2 mL red pepper flakes

Directions

  1. Place tenderloin on clean plate.
  2. In small bowl, combine rub ingredients until well-blended. Generously coat all sides of tenderloin with rub. Cover with plastic wrap and refrigerate for up to 24 hours.
  3. Preheat oven to 400°F. Place tenderloin on foil-lined, rimmed baking sheet. Roast 20-25 minutes or until instant-read thermometer registers 155°F.
  4. Remove tenderloin onto a clean plate or cutting board. Tent loosely with foil and let tenderloin rest 5 minutes before slicing.

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 2-3
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Ingredients

¼ cup / 50 mL honey
2 Tbsp / 30 mL cider vinegar
2 Tbsp / 30 mL packed brown sugar
1 Tbsp / 15 mL prepared yellow mustard
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg

Directions

1. In small bowl, combine honey, vinegar, sugar and mustard. Brush mixture over all sides of tenderloin. Let stand 30 minutes.

Oven method:

  1. Preheat oven to 400°F.
  2. Place tenderloin on foil-lined rimmed baking sheet. Roast 20-25 minutes or until instant-read thermometer registers 155°F.
  3. Remove tenderloin from oven onto a clean plate. Tent loosely with foil and let tenderloin rest 5 minutes before slicing.

Grilling method:

  1. Preheat barbecue on high; reduce heat to medium. Grill tenderloin on lightly oiled grill grate for 20-25 minutes or until instant-read thermometer registers 155°F. Turn once or twice.
  2. Remove tenderloin from grill onto a clean plate. Tent loosely with foil and let tenderloin rest 5 minutes before slicing.

Additional Info

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

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
2 Tbsp / 30 mL lime juice
2 tsp / 10 mL canola oil
3 cloves garlic, minced
¼ tsp / 1 mL EACH salt and pepper

For the Salsa:

1 small orange, sectioned and chopped
¼ cup / 50 mL EACH chopped red and green pepper
1 small tomato, seeded and chopped
⅓ cup / 75 mL chopped red onion
½ jalapeno, minced
1 tsp / 5 mL dried mint, crumbled
1 tsp / 5 mL lime zest

Directions

  1. Combine lime juice, oil, garlic, salt and pepper. Brush generously over all sides of pork tenderloins. Cover and refrigerate at least one hour.
  2. Meanwhile, combine remaining ingredients for salsa. Let stand at room temperature for 1 hour to allow flavours to blend.
  3. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill over medium heat, turning and basting occasionally, for 20 to 25 minutes or until instant-read thermometer registers 155 ºF.
  4. Remove tenderloins from grill onto a clean plate. Tent loosely with foil and let rest 5 minutes before slicing.
    Serve with citrus salsa.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 25
  • Number of Servings 6
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Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 375 g EACH
⅔ cup / 150 mL pineapple juice
¼ cup / 50 mL sodium-reduced soy sauce
2 Tbsp / 30 mL grated ginger root
3 cloves garlic, crushed
1 tsp / 5 mL EACH ground cumin and chili powder
½ tsp / 2 mL salt and ground black pepper

Directions

  1. Place tenderloins in resealable bag. Combine remaining ingredients and pour over tenderloins, turning to coat. Seal bag and marinate in the refrigerator for up to 24 hours.
  2. Remove tenderloins from marinade; discard marinade. Pat tenderloins with paper towels to remove excess marinade.
  3. Preheat barbecue on high; reduce heat to medium. Grill tenderloins on lightly oiled grill grate for 20-25 minutes or until instant-read thermometer registers 155ºF. Turn once or twice.
  4. Remove tenderloins from grill onto a clean cutting board or plate. Tent loosely with foil and let rest 5 minutes before slicing into ½-inch thick pieces.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 6
  • Great Tastes of Manitoba Featured Recipes
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(6 votes)

Ingredients

Pork:

1 Tbsp / 15 mL EACH balsamic vinegar and Dijon mustard
2 cloves garlic, minced
¼ tsp / 1 mL EACH salt and ground black pepper
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH

Grilled Peaches:

3 peaches, halved and pitted
1 lemon, juiced
½ cup / 125 mL balsamic vinegar
¼ cup / 50 mL lightly packed brown sugar
¼ tsp / 1 mL ground black pepper

Directions

For the pork:

  1. In small bowl, combine vinegar, mustard, garlic, salt and pepper. Brush mixture over all sides of tenderloin. Let stand 30 minutes.
  2. Preheat barbecue on high; reduce heat to medium. Grill tenderloins on a lightly oiled grill grate for 20-25 minutes or until instant-read thermometer registers 155°F. Turn once or twice.
  3. Remove tenderloins from grill onto a clean plate. Tent loosely with foil and let tenderloins rest 5 minutes before slicing.
  4. Serve with Grilled Peaches.

For the grilled peaches:

  1. Drizzle peaches with 2 tsp lemon juice. Cover with plastic wrap and set aside.
  2. In small saucepan, combine remaining lemon juice, vinegar, brown sugar and pepper. Bring mixture to a boil over medium-high heat. Cook until reduced by about half, stirring occasionally.
  3. Place peach slices cut side down on hot, lightly oiled grill grates. Grill for 2-3 minutes or until flesh is caramelized.
  4. Turn peaches over and baste cut sides with vinegar mixture. Continue to grill until softened, another 2-3 minutes.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 10
  • Cook Time 25
  • Number of Servings 6
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Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
¼ tsp / 1 mL EACH dried oregano leaves, dried thyme leaves, dried marjoram leaves, salt and ground black pepper
2 Tbsp / 30 mL canola oil
2 cloves garlic, minced
6 pita bread rounds, sliced in half
Topping suggestions: Shredded lettuce, tomato slices, red bell pepper strips, crumbled feta cheese, plain yogurt

Directions

  1. With sharp knife, butterfly tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book.
  2. In small bowl, combine dried herbs with salt and pepper. Rub mixture onto both sides of tenderloin.
  3. In another small bowl, combine oil and garlic. Brush mixture onto both sides of tenderloin.
  4. Place tenderloin on plate. Cover with plastic wrap and refrigerate 2-24 hours.
  5. Preheat barbecue on high; reduce heat to medium. Grill tenderloins on lightly oiled grill grate for 5-6 minutes per side; do not overcook.
  6. Remove tenderloins from grill onto a clean cutting board. Slice crosswise into thin, 1 to 2-inch long strips.
  7. Serve tenderloin strips in pita halves with toppings of your choosing.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4
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Ingredients

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

Oven Directions

  1. Place tenderloin into resealable plastic bag.
  2. In small bowl, thoroughly combine jam or jelly, soy sauce, lemon juice, oil, ginger and garlic. Reserve ½-cup of marinade; set aside. Pour remaining marinade 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 towels to remove excess marinade.
  4. Place tenderloin on foil-lined baking sheet. Roast 20-25 minutes or until instant-read thermometer registers 155°F. If required, cover tenderloin loosely with foil during last 5 minutes of cooking to prevent burning.
  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 marinade with broth. Add blueberries and cook sauce over medium heat until slightly thickened, stirring often. If desired, lightly mash blueberries with back of spoon or leave whole.
  7. Carve tenderloin into ¼-inch thick slices and serve with sauce.

Grilling Directions

  1. Place tenderloin into resealable plastic bag.
  2. In small bowl, thoroughly combine jam or jelly, soy sauce, lemon juice, oil, ginger and garlic. Reserve ½-cup of marinade; set aside. Pour remaining marinade over tenderloin; turn to coat. Seal bag. Marinate in refrigerator 2-24 hours.
  3. Remove tenderloin from marinade; discard marinade. Pat tenderloin with paper towels to remove excess marinade.
  4. Preheat barbecue on high; reduce heat to medium. Grill tenderloin 3-4 minutes per side, until nicely grill marked.
  5. Turn off one side of barbecue. With barbecue cover closed, continue to cook tenderloin over indirect heat (“off” heat side) for 15-20 minutes or until instant-read thermometer registers 155˚F.
  6. Meanwhile, in small saucepan, combine reserved marinade with broth. Add blueberries and cook sauce over medium heat until slightly thickened, stirring often. If desired, lightly mash blueberries with back of spoon or leave whole.
  7. Remove tenderloin from barbecue onto a clean plate. Tent loosely with foil and let rest 3-5 minutes before carving into ¼-inch slices. Serve with sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 15
  • Cook Time 25
  • Number of Servings 3-4
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(8 votes)

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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(1 Vote)

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 lightly packed 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
Rate this item
(2 votes)

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
Rate this item
(3 votes)

Ingredients

½ cup / 125 mL fresh parsley leaves
½ cup / 125 mL slivered almonds
¼ tsp / 1 mL salt
1 lemon, grated
¼ cup / 50 mL lemon juice
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
1 baguette, cut on diagonal into 24 slices
4 oz / 113 g cream cheese or goat cheese

Directions

  1. Preheat oven to 375°F.
  2. In food processor, pulse parsley and almonds until crumbly. Do not over-process or mixture will be paste-like.
  3. In small bowl, combine mixture with lemon zest and salt; spread on a large piece of waxed paper.
  4. Place lemon juice in a pie plate. Dip tenderloin in lemon juice to coat.
  5. Coat tenderloin with nut mixture, using waxed paper to press mixture onto pork.
  6. Roast pork on a rack in a shallow pan for 25-30 minutes or until instant-read thermometer registers 155°F.
  7. Remove tenderloin from oven; cool on rack. Loosely wrap with foil; chill several hours in refrigerator.
  8. To serve, lightly toast baguette slices; spread with cream cheese or goat cheese. Slice tenderloin into ½-inch slices. Place on top of cheese. Garnish as desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Roast/broil
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 24
  • Great Tastes of Manitoba Featured Recipes
Rate this item
(2 votes)

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
Rate this item
(0 votes)

Ingredients

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

Rub:

1 Tbsp / 15 mL packed brown sugar
2 tsp / 10 mL onion powder
1 tsp + 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
Page 4 of 11

Manitoba Pork represents 613 Manitoba hog farms