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August 2006 |
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Spirited Entertaining: Great New Recipes
Using Manitoba Foods
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| Pork Tenderloin with Cherry Cranberry Glaze |
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Manitoba’s 1500 hog producers take pride in producing the
highest quality pork for your table. Of the many cuts available, pork tenderloin is the
hands-down favourite, used here with a sweet and tangy glaze that blends perfectly with
pork’s mild flavour.
| 2 |
(2) |
whole PORK TENDERLOINS, well trimmed |
| 1/2 tsp |
(2 mL) |
curry powder |
| 1/2 tsp |
(2 mL) |
salt |
| 1/4 tsp |
(1 mL) |
pepper |
| 2 tsp |
(10 mL) |
canola oil |
| Combine curry powder, salt and
pepper. Rub over surfaces of tenderloins. Drizzle with canola oil. Roast in a shallow
roasting pan at 425°F(220°C) for 20-30 minutes, or until a meat thermometer registers
160°F(70°C). During last 10 minutes of roasting time, spoon some glaze evenly over
tenderloins. Slice tenderloins to serve. Serve with Cherry Cranberry Glaze. |
Cherry Cranberry Glaze: |
| 4 tsp |
(20 mL) |
cornstarch |
| 1 cup |
(250 mL) |
reserved cherry juice |
| 1 cup |
(250 mL) |
canned unsweetened tart cherries |
| 1/4 cup |
(50 mL) |
brown sugar |
| 1/2 cup |
(125 mL) |
dried cranberries |
| 1 tsp |
(5 mL) |
prepared mustard |
| 2 tbsp |
(25 mL) |
Kirsch liqueur |
| In a small bowl, blend cornstarch into 2 tbsp
(25 mL) cherry juice. Place remaining cherry juice in a small saucepan. Add cornstarch
mixture, cherries, brown sugar and cranberries. Cook over medium heat, stirring, until
mixture boils and thickens. Stir in mustard and kirsch. Makes 4-6 servings
Manitoba Pork Council
www.manitobapork.com |
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Cabernet
Franc from Pelee Island winery offers rich cherry and berry nuances that mesh perfectly
with the glaze. Visit www.liquormartsonline.com
for more information.
| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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