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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.
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2 6 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 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

Ingredients

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  • oriental spice rub
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  • 1/2 tsp.
    coriander seeds, ground
  • 1/2 tsp.
    star anise, ground
  • 1/2 tsp.
    dill seed, ground
  • 1/2 tsp.
    cloves, ground
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  • 1/2 tsp.
    cinnamon, grated
  • 1/2 tsp.
    green peppercorns, ground

  • Glaze
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  • 2
    pork tenderloins
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  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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  • 1/3 cup
    (80 mL)
    white wine
  • 1/4 cup
    (60 mL)
    pure unsweetened orange juice
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  • 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

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