Vegetable-Pork Tenderloin Bundles with Oriental Seasoning
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 1 lb. 5 oz. (600 g) pork tenderloin, cut into 4 pieces
- 1½ Tbsp. (22 mL) Irresistibles extra virgin olive oil*
- 1 Tbsp. (15 mL) roasted sesame oil
- Sauce
- ½ cup (125 mL) hoisin sauce
- ¼ cup (60 mL) concentrated orange juice, thawed
- ½ tsp. (2 mL) Chinese five-spice powder
- Vegetables
- 40 green beans
- ½ red onion, sliced fine
- 1 medium red pepper, in strips
- 1 cup (250 mL) diced mango
- Salt and freshly ground pepper to taste
Preparation
Preheat barbecue to medium-high or oven to 400°F (200°C)
Brush tenderloins with olive and sesame oils and sear them on the grill.
If meat isn’t being grilled, heat oils in a skillet and brown tenderloins.
In a small bowl, mix sauce ingredients together.
Top 4 large squares of foil with parchment paper to prevent foods from sticking.
Place a piece of pork on each square, spread one fourth of the sauce over it, and top with vegetables.
Bring edges of foil together and fold over to seal tightly. Cook bundles 7 – 10 minutes.
Cool 3 – 4 minutes before serving.
Slice pork into medallions. Place vegetables in the middle of each plate, lay some medallions on the bed of vegetables and spoon sauce over top.
Serve with steamed rice.
Suggestion
Foods cooked in sealed bundles (en papillote) are basically steamed in their own juices for deeper, more intense flavour. The key to fantastic flavour lies in the spices and aromatic vegetables included. The bundles can be transferred directly to plates.photo provided by Porc du Québec
* 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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