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Roasted pork tenderloin with B.C. strawberries and new potatoes

Click to play video: 'Cooking Together: Roasted Pork Tenderloin with Sweet and Sour BC Strawberries'
Cooking Together: Roasted Pork Tenderloin with Sweet and Sour BC Strawberries
WATCH: Chef Ned Bell shows how to make his unique twist on pork tenderloin – Aug 25, 2024

Roasted pork tenderloin

Sweet and sour B.C. strawberries

Crushed new potatoes, pickled red onions

Ingredients:

Roasted Pork Tenderloin:

  • 2 full tenderloins for 3-4 people
  • Johnson’s Porchetta Rub
  • 3-4 tbsp olive oil

Sweet and Sour B.C. strawberries:

  • 1 pint of B.C. strawberries

Pickled Red Onions:

  • 1 large red onion, peeled and sliced thin
  • 1 cup red wine vinegar
  • ½ cup water
  • ½ cup sugar
  • ¼ cup salt

B.C. Red Potatoes:

  • ⅓ lb per person
  • Olive oil to season
  • Pinch of salt

Instructions: 

  1. Pickled Red Onions
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In a small pot, simmer the vinegar, water, sugar and salt together until dissolved, pour the hot liquid over the red onions and let cool. Refrigerate overnight.

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  1. Sweet and Sour B.C. Strawberries

The beautiful B.C. Strawberries are pretty perfect all by themselves, bursting with natural sweetness and packed with essential vitamins, antioxidants, and fibre. These nutrient-rich berries are not only delicious but also an excellent way to boost your health.

To elevate their flavour in this dish, I love to add a little extra punch by marinating them in the pickling liquid from the red onions for 20 minutes. I cut them in half and remove the stems before soaking. Be careful not to over-marinate, as just a touch of the sweet, sour, and salty pickling liquid enhances the strawberries, making the finished dish even more savoury and delicious.

 

  1. Roasted Pork Tenderloin

Pork is a lean source of high-quality protein, rich in essential nutrients such as vitamins B6 and B12, zinc, and iron. It’s a delicious and nutritious choice for health-conscious consumers.

  • Preheat your BBQ or oven to 400 degrees
  • Season the pork tenderloins with the Johnson’s Porchetta Rub
  • In a heavy-bottomed stainless steel pan or cast iron skillet, add the olive oil to the pan
  • Lay the pork in the pan and sear on all 3 sides for a minute per side
  • Place the pork/and pan in the BBQ/oven and close the lid.
  • Cook for 7-10 minutes until cooked through or to your desired temperature, I like it cooked medium
  • Remove from the BBQ/oven and remove pork from the pan, let it rest

 

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  1. BC Red Potatoes
  • Cut them in half
  • Simmer the potatoes in a large pot of salted water until tender, approximately 20 minutes over medium/high heat
  • Pour off the water, and to the potatoes add extra virgin olive oil and salt

To plate the dish:

  • Lay the warm potatoes down on a platter, slice the pork tenderloin and arrange on top of the potatoes. Add the pickled red onions, and then lots of the sweet and sour BC Strawberries.
  • Garnish with fresh summer greens (arugula, torn basil, chives or scallions)
  • Spoon 5-6 tbsp of the pickling liquid on top of the dish and then 3-4 tbsp of extra virgin olive oil

 

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