Pork tenderloin is a lean and tasty cut that is quick to cook for this delicious weeknight meal by Chef Voula Halliday. In the time that it takes to cook rice, you can create this saucy and tangy pork topper for a bowlful of goodness that will feed your family or guests in a flash. And if you make a double batch of this recipe tonight, you’ll have leftovers to make a super-speedy lunch or dinner for another day of the week. For a vegetarian version of this dish, use extra firm tofu in place of the pork.
*Double this recipe to easily create one of Voula’s Lovable Leftover dishes, ginger pineapple pork soup.
1 lb (450 g) pork tenderloin , or tofu (see below)
2 tbsp (30 mL) Dijon mustard
4 cloves garlic, minced
1 1/2 tsp (7 mL) ground ginger
1/2 tsp (3 mL) freshly ground black pepper
1 14 oz (398 mL) can pineapple chunks
1/4 cup (50 mL) freshly squeezed lime juice
1/4 cup (50 mL) sodium reduced soy sauce , or light tamari
1/3 cup (75 mL) finely chopped fresh cilantro
3 green onions, finely sliced
- Slice pork into ½ inch (1 cm) rounds and place in a medium size bowl. Add mustard, minced garlic, ginger and black pepper to bowl. Stir until evenly combined and pork is well coated.
- Lightly coat a large wide saucepan with oil and set over medium-high heat. Add half or one third of the meat to pan. Cook until lightly browned, about 2 minutes per side. Reduce heat to medium if pan is getting too hot. Transfer meat to plate and loosely cover with foil. Repeat steps until all meat is cooked. Don’t be concerned if there are lots of brown bits in the bottom of the pan—they will add flavour to the sauce.
- Strain pineapple juice into a cup. You’ll have about ½ cup (125 mL) juice. Reserve pineapple pieces aside. Add the pineapple juice, lime juice, and soy sauce to pan and set over medium-high heat. Bring to a boil. Stir often until liquid has reduced and thickened by about half. Reduce heat and return pork to pan. Stir in pineapple an cilantro. Simmer until heated through, about 3 minutes.
- Serve pork and pineapple over cooked rice with some of the sauce. Garnish with a sprinkling of green onions.
To make this dish with tofu:
You’ll need to substitute 2 250-g packages of extra firm tofu for the pork.
Using a clean dry towel or paper towels, pat tofu dry. Cut tofu into thick strips of bite size cubes. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add half of the tofu to pan. Cook until lightly browned, about 4 minutes per side. Transfer tofu to plate and loosely cover with foil. Repeat steps to cook remaining tofu. Continue to follow recipe as written above.
Serving Size: Serves 4