Grilled Nagano pork tenderloin with tropical lime and coriander salsa

Chef Jean-Patrice Fournier from Sherbrooke’s Service traiteur Le Poivron Rouge

Recette - Filet de porc Nagano BBQ à la salsa tropicale au citron vert et coriandre

Chef Jean-Patrice Fournier traiteur

Yield : 4 servings
Preparation time: 50 to 60 minutes
Cooking time: 20 minutes


  • 2 Nagano pork tenderloins
  • Hazelnut butter


  • 6 tbsp. maple syrup
  • 1 tbsp. paprika
  • 2 tsp. salt
  • 1/8 tsp. ground Chipotle pepper
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. dried mustard
  • Zest of one orange

Mix all marinade ingredients in a bowl, add the meat, mix to coat, and marinate in the refrigerator overnight.

Pineapple and papaya salsa with lime and coriander

  • 250 g fresh pineapple, diced
  • 250 g fresh papaya, diced
  • 100 g red pepper
  • 35 g red onion
  • 60 g tomato
  • Juice of half a lime
  • 2 tbsp. fresh coriander
  • 1 tbsp. honey
  • Salt and pepper to taste

In a large bowl, mix all salsa ingredients together and season to taste.


Preheat oven to 180°C (350°F ). In an oven-proof skillet, melt hazelnut butter over medium heat and sear the pork tenderloins on all sides. Transfer to the oven for 10 minutes. Let rest for 8 minutes before slicing.

Slice the pork tenderloins into 2-cm pieces and place on a plate.

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