Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

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

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Glazed Asian Pork Tenderloin https://www.metro.ca/userfiles/image/recipes/filet-porc-caramelise-epices-asiatiques-4645.jpg PT15M PT20M PT45M
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.
4
3 7 5 1
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
Glazed Asian Pork Tenderloin

Glazed Asian Pork Tenderloin

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • 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
Imprimer ma sélection

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.

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.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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.

Error

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