Chef Jean-Patrice Fournier from Sherbrooke’s Service traiteur Le Poivron Rouge
Yield : 4 servings
Preparation time: 50 to 60 minutes
Cooking time: 20 minutes
Ingredients
- 2 Nagano pork tenderloins
- Hazelnut butter
Marinade
- 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.
Preparation
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.