Glazed Oriental Pork Tenderloin

Glazed Oriental Pork Tenderloin
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:45 Total Time


Add all
  • oriental spice rub

  • 1/2 tsp.

    coriander seeds, ground

  • 1/2 tsp.

    star anise, ground

  • 1/2 tsp.

    dill seed, ground

  • 1/2 tsp.

    cloves, ground

  • 1/2 tsp.

    cinnamon, grated

  • 1/2 tsp.

    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


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.

Source: Metro

Wine and meal pairing

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Fruity and medium-bodied
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