In honor of the 10th anniversary of the Porc Show, Chef Christian is preparing an all-pig recipe (the way we like it!), obviously featuring tasty Quebec pork!
Book your tickets for Le Porc Show in clicking here .
Thank you to our partners:
The Pig Show
Trouw Nutrition Canada
Local Artisans
Asta Foods
Quebec pork
Trio of pork tenderloins from Chef Christian
INGREDIENTS
Marinade #1: Pork fillet with Chef Christian sauce
- 1 trimmed pork tenderloin
- 2 vs. tbsp olive oil 2 tbsp. tablespoon of ketchup
- 1 vs. tablespoon of soy sauce
- 1 vs. tbsp maple syrup 1 clove chopped garlic
- 1 vs. tsp Rub du Matou Mathieu Montplaisir maple grove
- 1 vs. teaspoon Worcestershire sauce
- A few drops of tabasco sauce
- Salt and pepper
Marinade #2: Pork tenderloin with herbs and maple whiskey
- 1 trimmed pork tenderloin
- 1 vs. tablespoon of olive oil with bacon
- 2 vs. tablespoons of Dion pork spices
- Maple Whiskey
- Salt and pepper
Marinade #3: Asian pork tenderloin
- 1 trimmed pork tenderloin
- 1 vs. tablespoon of toasted sesame oil to grill the meat
- 2 vs. tablespoon of soy sauce
- 2 vs. Sherry soup
- 1 chopped garlic clove
- 1 vs. tablespoon chopped fresh ginger ¼ cup orange juice
- ½ vs. teaspoon powdered mustard
- Salt and pepper
INSTRUCTIONS
Preparation
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In a large Ziploc bag, place the pork tenderloin and add the ingredients for the first marinade. Repeat this step for the other two marinade recipes.
- Mix everything well and refrigerate for at least 4 hours, but ideally 8 hours or more.
For BBQ cooking:
- Place on the hot grill and turn frequently for ideal cooking at 135°F (internal temperature).
- Brush each fillet with the remaining marinade during cooking.
- When the temperature is reached, put on aluminum foil
- Slice and serve.
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The meat should be pink in the middle.
For cooking in the oven:
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Preheat the oven to 175ºC (350ºF).
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Sear the fillets on all sides in a hot pan with a mixture of olive oil and butter.
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Place in the oven on a baking sheet or directly with the pan (if suitable) and brush with the marinade during cooking, turning your fillet.
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When the internal temperature of the meat reaches 135°F, remove from the oven.
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Cover with aluminum foil for 10 minutes.
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Slice and serve the meat. It should be pink at the core.
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Serve with vegetable rice and a bean salad with corn kernels and Quebec pork bacon.
