Authentic pork
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
1 lb
Lean pork tenderloin
500 grams
2 table spoon
Canola oil
25 ml
|
A handful of green beans
250 grams
½ cup
Dried cranberries
|
1 cup
Of our Le Grec Authentic dressing
|
PREPARATION
- Preheat the oven at 400° F.
- Cut the ends of the green beans.
- Put 1 cup of the Le Grec Authentic dressing in a big bowl or a resealable airtight bag. Add the pork tenderloin and cover or seal, refrigerate for at least 1 to 24 hours.
- Remove the marinated pork and brown in a pan on all sides. Put the oven proof pan in the oven 25 to 30 minutes until a thermometer inserted into the thickest part of the meat reads 68°C (155°F). Cover lightly with aluminum paper and let rest for 10 minutes before slicing.
- Meanwhile, in a small pot, bring the marinade to a boil at medium heat. Reduce the heat and let simmer for at least one minute until it thickens slightly.
- In another pot, blanch the green beans.
- Place the green beans on a service plate.
- Slice the pork slightly diagonally in 1 cm thick slices (1/2 inch) and add onto the green beans. Drizzle a spoonful of sauce.
- Add the dried cranberries to taste.
- Serve and enjoy!
NOTES
| Imperial | Metric | |
|---|---|---|
| 1 lb | Lean pork tenderloin | 500 grams |
| 2 table spoon | Canola oil | 25 ml |
| | | A handful of green beans | 250 grams |
| ½ cup | Dried cranberries | | |
| 1 cup | Of our Le Grec Authentic dressing | | |
PREPARATION
- Preheat the oven at 400° F.
- Cut the ends of the green beans.
- Put 1 cup of the Le Grec Authentic dressing in a big bowl or a resealable airtight bag. Add the pork tenderloin and cover or seal, refrigerate for at least 1 to 24 hours.
- Remove the marinated pork and brown in a pan on all sides. Put the oven proof pan in the oven 25 to 30 minutes until a thermometer inserted into the thickest part of the meat reads 68°C (155°F). Cover lightly with aluminum paper and let rest for 10 minutes before slicing.
- Meanwhile, in a small pot, bring the marinade to a boil at medium heat. Reduce the heat and let simmer for at least one minute until it thickens slightly.
- In another pot, blanch the green beans.
- Place the green beans on a service plate.
- Slice the pork slightly diagonally in 1 cm thick slices (1/2 inch) and add onto the green beans. Drizzle a spoonful of sauce.
- Add the dried cranberries to taste.
- Serve and enjoy!
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
70 min
4
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 1 lb | Lean pork tenderloin | 500 grams |
| 2 table spoon | Canola oil | 25 ml |
| | | A handful of green beans | 250 grams |
| ½ cup | Dried cranberries | | |
| 1 cup | Of our Le Grec Authentic dressing | | |
PREPARATION
- Preheat the oven at 400° F.
- Cut the ends of the green beans.
- Put 1 cup of the Le Grec Authentic dressing in a big bowl or a resealable airtight bag. Add the pork tenderloin and cover or seal, refrigerate for at least 1 to 24 hours.
- Remove the marinated pork and brown in a pan on all sides. Put the oven proof pan in the oven 25 to 30 minutes until a thermometer inserted into the thickest part of the meat reads 68°C (155°F). Cover lightly with aluminum paper and let rest for 10 minutes before slicing.
- Meanwhile, in a small pot, bring the marinade to a boil at medium heat. Reduce the heat and let simmer for at least one minute until it thickens slightly.
- In another pot, blanch the green beans.
- Place the green beans on a service plate.
- Slice the pork slightly diagonally in 1 cm thick slices (1/2 inch) and add onto the green beans. Drizzle a spoonful of sauce.
- Add the dried cranberries to taste.
- Serve and enjoy!
NOTES
LEGEND :
preparation | servings
difficulty | appreciation
