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.