Pork Tenderloin with a Lingonberry and Mustard marinade

We didn’t know what to have for dinner one night on the Victoria Day long weekend. Digging around in the freezer I found a pork tenderloin so I decided to use it up before it was rendered inedible by freezer burn. I started thawing it in cool water (*disclaimer – I’m not recommending this. You should plan ahead properly and thaw all meat in the fridge, as I am sure you always do) and got to work on throwing together the marinade.

I love Ikea but sometimes I come home with items that I don’t really know what to do with. The jar of Lingonberry Sauce that I bought from their little food market is definitely one of those random items that I greedily bought. This jar has been in my cupboard for a while now and in a burst of inspiration I decided to put it on the pork tenderloin. I thought just putting jam on pork would be a little gross so I added some regular dijon mustard and some grainy dijon to the mix. I had a half full bottle of white wine in the fridge, so that went along for the ride to loosen the mixture up.  I mixed it together in a glass measuring cup and poured half into the freezer bag with the pork tenderloin so it could marinate as it thawed. I reserved the other half so I could simmer it for a bit to pour over the cooked tenderloin.

I served it with local grilled asparagus and quinoa that I cooked in low sodium chicken broth. The pork was a hit with Timothy – not so much the quinoa or asparagus. You win some, you lose some.  He ate some sliced cucumber, so it was fine.

It is recommended by the Canadian Food Inspection Agency that pork be cooked to  71°C (160°F). Chef Michael Smith (from Chef at Home) says this: Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155°F (68°C). Let rest for 5 or 10 minutes before slicing. Do whatever you think is best. We didn’t check the temperature of ours but it was definitely cooked through with the faintest blush on the inside – which is how Michael Smith recommended it be cooked on an episode I watched where he cooked pork tenderloin ages ago.  Keep in mind that meat keeps cooking for a few minutes after you take it off the heat. If you take it off the heat at 68 degrees C it will likely rise to 71 degrees C as it rests. You can always put it back on the heat.  (The USDA recently lowered the recommended cooking temperature from 160 degrees F to 145 degrees F)

Anyhow, here is the recipe. We only had one tenderloin so this serves two and a half. The marinade would easily double if you wanted to add a second tenderloin to serve 4. This marinade would also work well on chicken breasts if you don’t like pork.

Ingredients

1/2 cup Ikea Lingonberry Sauce

1 tbsp grainy dijon mustard

1 tbsp regular dijon mustard

1/2 cup white wine

1 pork tenderloin (with silverskin cut off)

How-to

1. Begin by cutting the silverskin off the pork tenderloin. Use a sharp knife and slice away the silvery white bit. If you leave it on it will get really tough when you cook it – not appetizing at all.

2. Mix the lingonberry sauce, mustards and wine together. Pour half of it over the pork tenderloin, either in a ziploc bag or in a bowl. Mix it around so all the meat gets coated. Put it in the fridge to marinade for an hour or more.

3. After marinading, cook on the bbq. Barbeques really vary for heat intensity, hot spots etc. Ours took about 25 minutes but it was pissing down rain at the time. See information about about food safety temperatures. (As an alternative, you can cook it in the oven at 400 degrees F for about the same time)

4. While the pork is on the bbq, pour the reserved marinade in a small saucepan and let it simmer over a medium-low heat for 4 or 5 minutes.  Serve this in a nice little bowl so it can be spooned over the meat at the table.

Serve with a nice veggie such as asparagus and quinoa or rice.

 

 

Yields 2

Pork Tenderloin with a Lingonberry and Mustard marinade

Pork Tenderloin with a Lingonberry and Mustard marinade. It can be served with asparagus and quinoa or other veggies and grains of your choice. You can also use this marinade on chicken breasts as an alternative to pork.

1 hourPrep Time

25 minsCook Time

Save RecipeSave Recipe

Ingredients

  • 1/2 cup Ikea Lingonberry Sauce
  • 1 tbsp grainy dijon mustard
  • 1 tbsp regular dijon mustard
  • 1/2 cup white wine
  • 1 pork tenderloin (with silverskin cut off)

Instructions

  1. Begin by cutting the silverskin off the pork tenderloin. Use a sharp knife and slice away the silvery white bit. If you leave it on it will get really tough when you cook it - not appetizing at all.
  2. Mix the lingonberry sauce, mustards and wine together. Pour half of it over the pork tenderloin, either in a ziploc bag or in a bowl. Mix it around so all the meat gets coated. Put it in the fridge to marinade for an hour or more.
  3. After marinading, cook on the bbq. Barbeques really vary for heat intensity, hot spots etc. Ours took about 25 minutes but it was pissing down rain at the time. See information about about food safety temperatures. (As an alternative, you can cook it in the oven at 400 degrees F for about the same time)
  4. While the pork is on the bbq, pour the reserved marinade in a small saucepan and let it simmer over a medium-low heat for 4 or 5 minutes. Serve this in a nice little bowl so it can be spooned over the meat at the table.
  5. Serve with a nice veggie such as asparagus and quinoa or rice.

Notes

It is recommended by the Canadian Food Inspection Agency that pork be cooked to 71°C (160°F). Chef Michael Smith (from Chef at Home) says this: "Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155°F (68°C). Let rest for 5 or 10 minutes before slicing."

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http://strawberriesforsupper.com/pork-tenderloin-lingonberry/

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