Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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
    You might like:

    Flyer Deals  (3)
    YOPLAIT SOURCE YOGURT, MINIGO OR TUBES

    YOPLAIT SOURCE YOGURT, MINIGO OR TUBES

    2 for $5.00

    650 g or 6 - 8 X 60 g SELECTED VARIETIES OR 2.99 EA.

    ASTRO YOGURT TUBS

    ASTRO YOGURT TUBS

    $2.99 ea.

    650 - 750 g SELECTED VARIETIES

    SAVE UP TO $4.98 ON 3
    LIBERTÉ GREEK YOGURT

    LIBERTÉ GREEK YOGURT

    3 for $10.00

    2 X 150 g, 4 X 100 g or YOP DRINKABLE YOGURT 1 L SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    lemon juice
    You might like:

    Flyer Deal  (1)
    LAKEWOOD LEMON JUICE

    LAKEWOOD LEMON JUICE

    $3.99 ea.

    370 ml SELECTED VARIETIES

  • 2x8 oz
    (2x225 g)
    pork tenderloins

  • Salt and freshly ground pepper to taste
    You might like:

    Flyer Deals  (3)
    AMAZING LUNCHBOX PEPPERS

    AMAZING LUNCHBOX PEPPERS

    $3.99 ea.

    454 g PRODUCT OF ONTARIO

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

    SWEET SHEPHERD PEPPERS

    SWEET SHEPHERD PEPPERS

    $3.99 ea.

    3 un. PRODUCT OF ONTARIO

  • 1/2 tsp.
    sage
  • 2
    eggs, beaten
  • 1 1/2 cups
    (375 mL)
    shredded coconut
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

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

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.

Error

Sorry, an error has occurred. Please refresh the page.