Make a memorable chef-worthy meal and impress your foodie friends this holiday season by serving ethically-raised pork tenderloin from duBreton, North America’s number one producer of Certified Humane Raised and Handled (Certified Humane) pork.
Pork tenderloin is a versatile meat that pairs well with all your favourite holiday sides including hearty stuffing, roasted potatoes, fresh vegetables and decadent sauces. It’s surprisingly easy to prepare, lends a fine dining quality and is the most tender cut of pork. DuBreton offers these tips to create a holiday meal that can be ready in as little as 30 minutes:
1 For the best flavour, choose premium quality tenderloin that has been raised humanely and without antibiotics, like duBreton. All of duBreton’s pork in its Certified Humane (blue label) and organic (green label) product lines are from pigs raised without antibiotics in a cratefree environment and fed a high-quality vegetarian diet. The pigs have free access to shelter and hay or straw bedded resting areas as well as the space and ability to engage in natural behaviours.
2 Take your tenderloin out of the fridge for 20–30 minutes and let it come to room temperature to ensure even cooking. Use this time to your advantage, and season the pork with your favourite herbs and spices. For simple meals, try duBreton’s pre-marinated Port & Cranberries or Mustard & Herbs Pork Tenderloin, which are oven-ready. 3 Heat a small amount of oil in an ovensafe skillet or roasting pan and sear the tenderloin on all sides until golden brown to lock in the juices.
4 Place the skillet or pan uncovered in the oven (preheated to 425°F (200°C)).
5 Reduce the temperature to 350°F(180°C) and cook for 15–20 minutes until the tenderloin reaches an internal temperature of 120°F (50°C).
6 Pork should be served at a core temperature of 140–145°F (60–63°C), but will continue to cook after you remove it from the oven. To finish the tenderloin, tent it with aluminum foil, and allow it to rest for 10 minutes before slicing. Slightly pink in the middle is perfectly safe.
#duBretonDelicious tenderloin recipes, Dana McCauley, Food Trends Expert, tenderloin cooking video and more pork cooking tips available at duBreton.com.
- • 2 duBreton Port & Cranberries Marinated Pork Tenderloin
- • 10 mL (2 tsp) olive oil
- • Salt and fresh ground pepper
- • 450 g (1 lb) your favourite puff pastry dough
- • 15 mL (1 tbsp) fresh thyme, chopped
- • 15 mL (1 tbsp) old-fashioned Dijon mustard
- • 100 g (3½ oz) duBreton Roasted Onion and Maple Liver Pâté, sliced
- • Egg wash: 1 egg, beaten with a little water
- • 5 mL (1 tsp) butter
- • 1 shallot, chopped
- • 250 mL (1 c) fresh cranberries
- • 30 mL (2 tbsp) maple syrup
- • 310 mL (1¼ c) demi-glace
- • 125 mL (½ c) 35% or 15% cooking cream
- 1 Preheat the oven to 375°F (190°C).
- 2 Heat oil in a large pan over high heat and sear the tenderloins on all sides. Set aside and cool completely.
- 3 On a floured surface, roll the dough into a 16” x 12” (40 x 30 cm) rectangle about ¼” (0.5 cm) thick. Cut the pastry into two pieces, measuring 6” x 12” (20 x 30 cm) and 10” x 12” (25 x 30 cm).
- 4 Place the smaller piece of dough on a baking sheet lined with parchment paper.
- 5 Brush the dough with mustard, leaving a 1” (2.5 cm) border on all sides. Sprinkle with thyme and place one tenderloin on top. Arrange the paté on the tenderloin. Gently press the second tenderloin on top.
- 6 Brush the dough border with egg wash then cover with the second piece of dough. Seal the sides by pressing with your fingers or using a fork.
- 7 Brush the top of the Wellington with egg wash and poke a few holes in the pastry.
- 8 Bake on the middle rack of the oven for 40 minutes or until the pastry is puffy and golden.
- 9 Meanwhile, in a small pot over medium heat, melt butter and brown the shallot for 2 minutes.
- 10 Add cranberries and maple syrup and cook for 5 minutes. Add demi-glace and cream, bring to a boil and simmer for 10 minutes. Season to taste and set aside, keeping warm.
- 11 Remove the Wellington from the oven and let sit for 5 minutes. Serve with the cranberry sauce and roasted cauliflower.