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Marinated Pork Fillet à la Jacques

133 Reviews
92% would make this recipe again

A delicious recipe from Jacques, my hairdresser on Crescent Street.

Brining : 8 h Preparation : 5 min Cooking : 20 min
160 calories/serving
  • Can be done in advance
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly
  • Heart-healthy

Ingredients

1/4 cup soy sauce, low-sodium 65 mL
1 tbsp gingerroot, grated 14 g
1 clove garlic, minced
1 pork tenderloin 300 g
1/2 tsp Dijon mustard 2.5 mL
1/3 cup orange juice 85 mL
1/4 cup sherry [optional] 65 mL

Before you start

The tenderloins can be cooked using either a broiler in the oven or an outdoor grill.

Method

Marinate

  1. In a plastic bag, add all the ingredients of the marinade: soy sauce, sherry (optional), grated ginger and minced garlic. Mix well, then add the pork tenderloins, turning them to coat well. Close the bag tightly. Chill in a refrigerator overnight or up to 24 h.

Broil or outdoor grill

  1. Preheat the broiler. Drain the tenderloins and put them on the rack of a broiler pan, under the broiler 10 cm from the heat for about 8 min per side. In a small bowl, mix the mustard with the orange juice. Use this mixture to brush the tenderloins half-way through the cooking.
  2. Alternatively, on an outdoor grill, drain the tenderloins and place them on a very hot grill. Cook for about 15-20 min, depending on their size, brushing them with the orange and mustard mixture.
  3. Serve.

Nutrition Facts Table

per 1 Serving (120g)

Amount

% Daily Value

Calories

160

Fat

3 g

5 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

80 mg

Sodium

410 mg

17 %

Carbohydrate

3 g

1 %

Fibre

0 g

1 %

Sugars

0 g

Protein

29 g

Vitamin A

0 %

Vitamin C

9 %

Calcium

1 %

Iron

11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Free  :
Sugar, Trans Fat
Low  :
Saturated Fat
Source of  :
Iron, Pantothenic Acid
Good source of  :
Magnesium, Potassium, Vitamin B2
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Zinc
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 3 ½

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Members' Reviews

133 Reviews (126 with rating only ) 92% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
robhem
january 15, 2013 | I would make this recipe again

best pork tenderloin ever!

Useful 0
SnakeEyes097
january 21, 2011 | I would make this recipe again

Tenderloin turned out excellent, very tender and juicy. Marinade and glaze work together with the flavor of the pork very well. Be certain to take the internal temperature before you cut it open though, as the recipe is very specific to the size and cut of the tenderloin. Internal temp. of pork is 155 - 160 degrees fahrenheit.

Useful 1
GiftedDesigns
june 07, 2010 | I would make this recipe again

Delicious! though next item I'll pay attention to the word MARINATED...*lol* I only got to leave it for a few hours as I was afraid the meat would go bad overnight.

Useful 0
MilkyDay
april 01, 2010 | I would make this recipe again

Excellent. The kids loved it. In my case the cooking time was just perfect. In fairness to the writer, the size of the tenderloin (300 g) is specified and the cooking time obviously varies with the size...

Useful 0
cloudless
march 31, 2010 | I would make this recipe again

My tenderloin turned out good, but I wish the instructions were written a bit better. I used one large porkloin that needed double the time. It would be helpful if the recipe included the internal temperature for doneness. Also, I would like if the recipe divided the marinade ingredients from the glaze, I made the mistake of adding the dijon to the marinade instead. Still - the pork was juicy and flavourful. Thanks!

Useful 1

Top Reviews

View All Reviews
SnakeEyes097
january 21, 2011 | I would make this recipe again

Tenderloin turned out excellent, very tender and juicy. Marinade and glaze work together with the flavor of the pork very well. Be certain to take the internal temperature before you cut it open though, as the recipe is very specific to the size and cut of the tenderloin. Internal temp. of pork is 155 - 160 degrees fahrenheit.

Useful 1
cloudless
march 31, 2010 | I would make this recipe again

My tenderloin turned out good, but I wish the instructions were written a bit better. I used one large porkloin that needed double the time. It would be helpful if the recipe included the internal temperature for doneness. Also, I would like if the recipe divided the marinade ingredients from the glaze, I made the mistake of adding the dijon to the marinade instead. Still - the pork was juicy and flavourful. Thanks!

Useful 1
Katharsis
january 23, 2009 | I would make this recipe again

I liked the flavour of the marinade and the glaze, but the cooking instructions weren't great. I bought a pork tenderloin (a big chunk of meat), which needed much more time on the grill than was stated to be done, and didn't come out properly. I might try roasting it next time and then finishing it with the glaze under the broiler.

Useful 1