Pork Tenderloin 3 Ways
Pork Tenderloin 3 Ways
Ingredients
- 2 pork tenderloins, about 1 lb (450 g) each
- 1 tbsp (15 ml) olive oil
- 2 garlic cloves, chopped
- 1 ½ tsp fresh ginger, chopped
- 1 ½ tsp curry powder
- 1 tbsp (15 ml) vegetable oil
- 1 cup (250 ml) coconut milk
- 2 tbsp roasted peanuts, chopped
- 1 tbsp (15 ml) peanut butter
- 1 green onion, chopped
- 1 lime, zest finely grated and juiced
- ½ tsp sugar
- ½ cup (125 ml) mayonnaise
- ½ cup (20 g) cilantro stems and leaves
- 1 garlic clove, coarsely chopped
- ½ jalapeño chili pepper, seeded and chopped
- 1 tbsp (15 ml) lemon juice
- ½ tsp ground cumin
- 1 shallot, chopped
- 1 tbsp butter
- ¼ cup (60 ml) dry white wine
- 1 ½ cups (375 ml) beef broth
- ⅓ cup (50 g) black olives, pitted and chopped
- 2 tbsp light toasted flour
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tbsp preserved lemon, diced
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In an ovenproof skillet over medium-high heat, brown the tenderloins in the oil on all sides. Season with salt and pepper. Bake in the oven for 12 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C). Transfer to a plate and let rest for 5 minutes. On a work surface, slice the tenderloins. Serve the meat with a sauce of your choice.
Pork Tenderloin 3 Ways