Pork tenderloin with haskap and rosemary sauce (4 portions)

Try our recipe for pork tenderloin with haskap and rosemary sauce. Pair this delight with a Baker Buck, our majestic dry red. 🍷

Warm up with a good pork dish and a glass of NOASKA from New Brunswick.

Enjoy your meal! 🥂


  • 1 pork tenderloin, about 500 g
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1/4 cup finely chopped shallots
  • 2 garlic cloves, minced
  • 2 sprigs of fresh rosemary
  • 1 cup chicken broth
  • 1/4 cup fresh or thawed haskap berries
  • 2 tablespoons honey
  • 1 tablespoon cornstarch diluted in 2 tablespoons cold water


  • Preheat oven to 350°F (180°C).
  • Season the pork tenderloin with salt and pepper on all sides.
  • In an ovenproof skillet, heat oil over high heat and sear pork tenderloin on all sides, about 10 minutes total.
  • Transfer the skillet to the oven and cook the pork tenderloin for about 20 minutes or until a meat thermometer registers 70°C (160°F).
  • Remove the pork tenderloin from the oven and transfer to a cutting board. Cover with aluminum foil and let rest for 10 minutes.
  • Meanwhile, return the skillet to medium-high heat. Add shallots, garlic, rosemary, chicken broth, haskap berries and honey. Bring to a boil, scraping up any browned bits with a wooden spoon.
  • Reduce the heat and simmer for about 10 minutes or until the sauce is slightly reduced.
  • Stir the dissolved cornstarch into the cold water and allow the sauce to thicken while stirring.
  • Remove the rosemary sprigs and adjust the seasoning as needed.
  • Slice the pork tenderloin and drizzle with the haskap sauce.
  • Serve with rice and your choice of green vegetables.