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Glazed Oriental 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
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 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 Oriental Pork Tenderloin

Glazed Oriental Pork Tenderloin

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • 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

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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.

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