Category Archives: Pork

Roast Pork Tenderloin with Carrot Romesco

Pork Tenderloin and Carrots Pack a Nutritional Punch

This was one of the best things I’ve made this year. Take from Bon Appetit, I changed a couple things around and we had the tastiest meal, and full of nutrition too.  Be sure to use local pork and know where your meat comes from. For more on pork, check out Passion for Pork, the website for Western Canadian Pork.

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Ingredients

4 SERVINGS

¼ cup almonds
1½ pound small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 large pork tenderloin (about 1½ lb.)
1 small garlic clove, finely grated
½ tsp. crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spinach

Preparation

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

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Increase temperature to 450°. Toss carrots with 1 Tbsp. oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly. You may want to roast your potatoes at this time too; they take a little longer.

Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°, 8–10 minutes. Let rest 5 minutes before slicing.

Pulse almonds, garlic, and remaining 3 Tbsp. oil in a food processor to a coarse paste. Add pepper flakes, one-fourth of carrots, 1 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.

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Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco, salad and roast potatoes.

Bacon Wrapped Cajun Spiced Pork Tenderloin With Apricot Glaze

Cooking Up Local Spiced Pork Tenderloin In Bacon Ensures Moist Meat

This post is part of the Virtual Potluck menu, a fun project created by Piquant Marketing, scroll down to the bottom for more recipes from the potluck and click the image below for more information. OR HERE!

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Growing up in Kelowna we had both an apricot orchard and a few pigs on our farm, and I still love the combination of pork with tree fruit as the meat is already a bit sweet and it’s a natural complement.  As an official pork ambassador for BC and Alberta Pork you know that we’re cooking with local meat and encourage you to buy local too! This dish makes a great weeknight meal, we just roast some veggies or steam up some broccoli and carrots and a bit of rice, polenta or mashed potatoes and we’re set. Roast veggies need a bit longer than 15 mins so get them going first. Leftovers are great thinly sliced in a sandwich spread with a little more of that apricot jam and mayo. Make extra for a picnic.

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For more on BC and Alberta Pork and recipes click here for our Passion For the Passion For Pork Official Blog.

Serves 8

2 1 1/2 pound pork tenderloins
2 tbsp store-bought cajun seasoning
1/3 tsp Salt and Pepper
4 tbsp brown sugar
12 strips bacon
6 tablespoons apricot jam
3 tablespoon grainy dijon mustard

Pork Tenderloin

Preheat oven to 400F. Mix cajun seasoning, salt and pepper and brown sugar together and spread evenly on each pork tenderloin. Let sit for an hour or so if you have time, put in the fridge overnight if you would like. Wrap in pork bacon and secure with toothpicks.

Combine apricot and mustard.

Sear the pork in a heated, oven proof skillet on all sides for about 10 minutes and bake in a 400 F over for 10 minutes, brush with apricot glaze and then bake another 5 mins. Let it rest and slice.  Drizzle with pan sauce if there’s some when you serve.

If you’re following the virtual potluck, perhaps you’d also like to try the Coconut Chicken Curry from A Day With Lauren?  Click the last dish below for that recipe. Coffee, Campari and Cannoli also has a great recipe for Butternut Squash Pasta with Ricotta and Spinach. Click the next dish image below for that dish. Happy cooking!
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