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Coconut-crusted Pork Tenderloin https://www.metro.ca/userfiles/image/recipes/filets-porc-noix-coco-3749.jpg PT15M PT10M PT25M
In a bowl, combine yogurt, mustard and lemon juice. Keep cool. Place pork tenderloins on a working surface, sprinkle with salt, pepper and sage, and rub seasonings into the meat. Cut each tenderloin in two. Preheat the oven to 350°F (180°C). Put beaten eggs in a bowl and coconut in another. Dip pieces of meat in beaten eggs then roll in coconut. Heat oil in a non-stick skillet over medium-high heat. Cook pieces of tenderloin 4 minutes each side. Season to taste. Roast in the oven for 15 to 18 minutes. Remove from the oven and keep warm in foil for 5 minutes. Serve each person a piece of tenderloin resting in a pool of yogurt-lemon sauce.
4
1/2 cup (125 mL) plain yogurt nature 1 tsp. (5 mL) Dijon mustard 1 Tbsp. (15 mL) lemon juice 2x8 oz (2x225 g) pork tenderloins Salt and freshly ground pepper to taste 1/2 tsp. sage 2 eggs, beaten 1 1/2 cups (375 mL) shredded coconut 3 Tbsp. (45 mL) extra virgin olive oil
Coconut-crusted Pork Tenderloin

Coconut-crusted Pork Tenderloin

Rate this recipe
8 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    plain yogurt nature
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 2x8 oz
    (2x225 g)
    pork tenderloins

  • Salt and freshly ground pepper to taste
  • 1/2 tsp.
    sage
  • 2
    eggs, beaten
  • 1 1/2 cups
    (375 mL)
    shredded coconut
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
Imprimer ma sélection

Preparation

In a bowl, combine yogurt, mustard and lemon juice. Keep cool.

Place pork tenderloins on a working surface, sprinkle with salt, pepper and sage, and rub seasonings into the meat. Cut each tenderloin in two.

Preheat the oven to 350°F (180°C).

Put beaten eggs in a bowl and coconut in another. Dip pieces of meat in beaten eggs then roll in coconut.

Heat oil in a non-stick skillet over medium-high heat.

Cook pieces of tenderloin 4 minutes each side. Season to taste.

Roast in the oven for 15 to 18 minutes. Remove from the oven and keep warm in foil for 5 minutes.

Serve each person a piece of tenderloin resting in a pool of yogurt-lemon sauce.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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