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Marinated Pork Tenderloin with Bartlett Pear Chutney https://www.metro.ca/userfiles/image/recipes/filet-porc-marine-chutney-poires-5978.jpg PT35M PT1H20M PT7H55M
Rinse tenderloin and pat dry. In a large shallow pan, combine all marinade ingredients. Place pork in pan and turn to coat. Cover, place in refrigerator and let marinate several hours or overnight. Meanwhile, combine all chutney ingredients except cranberries in a medium saucepan; stir well to combine. Cover and simmer for 55 minutes over very low heat. Stir in cranberries and cook for 5 minutes more. Let cool. To prepare meat, place over medium hot coals and grill for 15 to 20 minutes, or until meat reaches 160 degrees internally, brushing liberally with marinade several times during grilling. Remove from grill and let stand for 5 minutes. Cut meat into 1/4-inch thick slices and serve with chutney.
6
2 lb (1 kg) pork tenderloin 1 cup (250 mL) red wine vinegar 2 Tbsp. (30 mL) extra virgin olive oil 1 Tbsp. (15 mL) finely grated orange peel 1 Tbsp. (15 mL) finely grated fresh ginger 1/2 tsp. (2 mL) black pepper 3 slightly under-ripe california bartlett pears, peeled, cored, and chopped 1 medium onion, chopped 1/4 cup (60 mL) red wine vinegar 1/4 cup (60 mL) brown sugar 1 Tbsp. (15 mL) finely grated orange peel 1 Tbsp. (15 mL) finely grated fresh ginger 1/4 tsp. (1 mL) all spice 1 clove garlic, minced 2 Tbsp. (30 mL) dried cranberries
Marinated Pork Tenderloin with Bartlett Pear Chutney

Marinated Pork Tenderloin with Bartlett Pear Chutney

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  • Gluten-free
  • Lactose-free
6
servings
0:35
Preparation
1:20
COOKING
7:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lb
    (1 kg)
    pork tenderloin
  • 1 cup
    (250 mL)
    red wine vinegar
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $7.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    finely grated orange peel
    You might like:

    Flyer Deals  (2)
    SEEDLESS NAVEL ORANGES 3 LB

    SEEDLESS NAVEL ORANGES 3 LB

    $3.99 ea.

    PRODUCT OF MOROCCO

    UGLI FRUIT

    UGLI FRUIT

    $2.99 ea.

    PRODUCT OF JAMAICA

  • 1 Tbsp.
    (15 mL)
    finely grated fresh ginger
  • 1/2 tsp.
    (2 mL)
    black pepper
  • 3
    slightly under-ripe california bartlett pears, peeled, cored, and chopped
    You might like:

    Flyer Deals  (2)
    ANJOU OR BOSC PEARS

    ANJOU OR BOSC PEARS

    $1.79 /lb

    PRODUCT OF U.s.A., EXTRA FANCY GRADE 3.95/kg

    ORGANIC BARTLETT PEARS

    ORGANIC BARTLETT PEARS

    $2.49 /lb

    PRODUCT OF CHILE EXTRA FANCY GRADE 5.49/kg

  • 1
    medium onion, chopped
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    Flyer Deals  (3)
    ORGANIC CARROTS

    ORGANIC CARROTS

    $2.99 ea.

    2 lb PRODUCT OF U.s.A., No. 1 GRADE ORGANIC YELLOW ONIONS 2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

    SWEET ONIONS

    SWEET ONIONS

    $3.99 ea.

    RED ONIONS

    RED ONIONS

    $1.99 ea.

    3 lb. PRODUCT OF CANADA CANADA NO. 1 GRADE

  • 1/4 cup
    (60 mL)
    red wine vinegar
  • 1/4 cup
    (60 mL)
    brown sugar
  • 1 Tbsp.
    (15 mL)
    finely grated orange peel
    You might like:

    Flyer Deals  (2)
    SEEDLESS NAVEL ORANGES 3 LB

    SEEDLESS NAVEL ORANGES 3 LB

    $3.99 ea.

    PRODUCT OF MOROCCO

    UGLI FRUIT

    UGLI FRUIT

    $2.99 ea.

    PRODUCT OF JAMAICA

  • 1 Tbsp.
    (15 mL)
    finely grated fresh ginger
  • 1/4 tsp.
    (1 mL)
    all spice
    You might like:

    Flyer Deal  (1)
    CLUB HOUSE LA GRILLE SEASONINGS

    CLUB HOUSE LA GRILLE SEASONINGS

    $4.99

    SELECTED SIZES SELECTED VARIETIES

  • 1
    clove garlic, minced
  • 2 Tbsp.
    (30 mL)
    dried cranberries
Imprimer ma sélection

Preparation

Rinse tenderloin and pat dry. In a large shallow pan, combine all marinade ingredients. Place pork in pan and turn to coat. Cover, place in refrigerator and let marinate several hours or overnight. Meanwhile, combine all chutney ingredients except cranberries in a medium saucepan; stir well to combine. Cover and simmer for 55 minutes over very low heat. Stir in cranberries and cook for 5 minutes more. Let cool. To prepare meat, place over medium hot coals and grill for 15 to 20 minutes, or until meat reaches 160 degrees internally, brushing liberally with marinade several times during grilling. Remove from grill and let stand for 5 minutes. Cut meat into 1/4-inch thick slices and serve with chutney.

Source : Poires de la Californie

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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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