Ont Pork Canadian recipe book
Saskatoon berries are native to the Canadian prairies, B.C., and Northern Canada. Saskatoon berries are very high in antioxidants and have been used for medicinal purposes by Native Canadians. Their taste is similar to a blueberry, however Saskatoons have a unique, subtle “wild” flavour that pairs perfectly with Canadian pork tenderloin.
Saskatoon berries are native to the Canadian prairies, B.C., and Northern Canada.
Saskatoon berries are very high in antioxidants and have been used for medicinal purposes by Native Canadians. Their taste is similar to a blueberry, however Saskatoons have a unique, subtle “wild” flavour that pairs perfectly with Canadian pork tenderloin. Saskatoon Sweet & Soy Pork Tenderloin Ingredients 1 cup (250 mL) Saskatoon berry jam or jelly (use blueberry if you cannot find Saskatoon jam or jelly) 1/4 cup (50 mL) lemon juice 2 Tbsp (30 mL) fresh ginger, grated 4 cloves garlic, minced 2 Tbsp (30 mL) canola oil 1/3 cup (75 mL) reduced-sodium soy sauce 2 Canadian pork tenderloins (12 oz / 375 g each) Cooking Instructions In an airtight container or sealable plastic bag, combine Saskatoon jam or jelly, lemon juice, ginger, garlic, oil and soy sauce. Set aside 1/2 cup (125 mL) of the sauce for serving. Add pork tenderloins to the container and marinate 2-24 hours in the refrigerator.
Pre-heat oven to 400°F (200°C). Discard marinade and place tenderloins on a foil-lined baking sheet. Bake for 20-25 minutes, or until internal temperature reaches 155°F (68°C). Remove from oven; tent loosely with foil (internal temperature will rise to160°F/71°C). Heat reserved sauce in a small saucepan and serve drizzled over sliced pork tenderloin. Serve with roasted potatoes and seasonal vegetables.
