Glazed Oriental Pork Tenderloin
| Preparation: | 15 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 20 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- Oriental Spice Rub
- 1/2 tsp. (2.5 mL) coriander seeds, ground
- 1/2 tsp. (2.5 mL) star anise, ground
- 1/2 tsp. (2.5 mL) dill seed, ground
- 1/2 tsp. (2.5 mL) cloves, ground
- 1/2 tsp. (2.5 mL) stick cinnamon, grated
- 1/2 tsp. (2.5 mL) green peppercorns, ground
- Glaze
- 2 pork tenderloins
- 1/4 cup (60 mL) extra virgin olive oil*
- 1/3 cup (80 mL) white wine
- 1/4 cup (60 mL) pure unsweetened orange juice*
- 2 Tbsp. (30 mL) maple syrup*
- 1 tsp. (5 mL) tamari sauce
Preparation
Mix the spices together. Set aside.
Trim white membranes from pork tenderloins.
Rub spices into the tenderloins.
Let stand 10 minutes.
Brown tenderloins on high heat for 1 minute per side.
Lower heat to medium and add white wine.
Reduce liquid until almost completely evaporated, turning meat from time to time.
Add orange juice, maple syrup and tamari sauce. Reduce again.
Tenderloins become glazed with the reduction.
Remove meat from the pan when done.
Cover loosely with vented foil and let stand for a few minutes.
Slice diagonally.
Suggestion
Removing the white membrane covering the tenderloin prevents the meat from curling up.Origin: Chinese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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