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! 🥂

Ingredients

  • 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
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Preparation

  • 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.

NOASKA Baker Buck Sangria (4 servings)

Ingredients

  • 2 cups (500 ml) NOASKA Baker Buck
  • ½ cup (125 ml) pomegranate juice
  • ¼ cup (60 ml) Grand Marnier (or Triple Sec)
  • ¼ cup (60 ml) Brandy
  • Juice of ¼ orange
  • 2 Tbsp (30 ml) maple syrup
  • ½ cup (125 ml) grapes, cut in half
  • 3 orange quarters sliced in triangles.

Preparation

  • Mix all ingredients in a pitcher and refrigerate at least 2 hours before serving.
  • Stir again and pour in Old Fashioned or red wine glasses with some of the fruits.

The Intriguing Cocktail

Ingredients

  • 1/2 ounce plain raspberry syrup,
  • 1/4 ounce simple syrup,
  • 1/4 ounce lime juice,
  • 1/4 ounce Grand Marnier,
  • 2 raspberries, 1 slice of lime,
  • 2 ounce chilled NOASKA Intrigue rosé wine
  • 2 onces Club soda
  • Ice

Preparation

  • Combine all ingredients.
  • Finish by adding 4 ounces of chilled NOASKA Intrigue Rosé wine and 2 ounces of Club soda.