{"id":6816,"date":"2023-10-22T15:34:05","date_gmt":"2023-10-22T15:34:05","guid":{"rendered":"https:\/\/noaska.com\/?page_id=6816"},"modified":"2024-07-05T14:06:12","modified_gmt":"2024-07-05T14:06:12","slug":"recipes","status":"publish","type":"page","link":"https:\/\/noaska.com\/en\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"\t\t
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Pork tenderloin with haskap and rosemary sauce (4 portions)<\/strong><\/h3>

Try our recipe for pork tenderloin with haskap and rosemary sauce<\/strong>. Pair this delight with a Baker Buck, our majestic dry red.<\/strong> \ud83c\udf77<\/p>

Warm up with a good pork dish and a glass of NOASKA from New Brunswick.<\/p>

Enjoy your meal! \ud83e\udd42<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients<\/strong><\/h4>
  • 1 pork tenderloin, about 500 g<\/li>
  • Salt and pepper to taste<\/li>
  • 2 tablespoons vegetable oil<\/li>
  • 1\/4 cup finely chopped shallots<\/li>
  • 2 garlic cloves, minced<\/li>
  • 2 sprigs of fresh rosemary<\/li>
  • 1 cup chicken broth<\/li>
  • 1\/4 cup fresh or thawed haskap berries<\/li>
  • 2 tablespoons honey<\/li>
  • 1 tablespoon cornstarch diluted in 2 tablespoons cold water<\/li>
  • \u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Preparation<\/strong><\/h4>
    • Preheat oven to 350\u00b0F (180\u00b0C).<\/li>
    • Season the pork tenderloin with salt and pepper on all sides.<\/li>
    • In an ovenproof skillet, heat oil over high heat and sear pork tenderloin on all sides, about 10 minutes total.<\/li>
    • Transfer the skillet to the oven and cook the pork tenderloin for about 20 minutes or until a meat thermometer registers 70\u00b0C (160\u00b0F).<\/li>
    • Remove the pork tenderloin from the oven and transfer to a cutting board. Cover with aluminum foil and let rest for 10 minutes.<\/li>
    • 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.<\/li>
    • Reduce the heat and simmer for about 10 minutes or until the sauce is slightly reduced.<\/li>
    • Stir the dissolved cornstarch into the cold water and allow the sauce to thicken while stirring.<\/li>
    • Remove the rosemary sprigs and adjust the seasoning as needed.<\/li>
    • Slice the pork tenderloin and drizzle with the haskap sauce.<\/li>
    • Serve with rice and your choice of green vegetables.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      NOASKA Baker Buck Sangria (4 servings)<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Ingredients<\/strong><\/h4>
      • 2 cups (500 ml) NOASKA Baker Buck<\/li>
      • \u00bd cup (125 ml) pomegranate juice<\/li>
      • \u00bc cup (60 ml) Grand Marnier (or Triple Sec)<\/li>
      • \u00bc cup (60 ml) Brandy<\/li>
      • Juice of \u00bc orange<\/li>
      • 2 Tbsp (30 ml) maple syrup<\/li>
      • \u00bd cup (125 ml) grapes, cut in half<\/li>
      • 3 orange quarters sliced in triangles.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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        Preparation<\/strong><\/h4>
        • Mix all ingredients in a pitcher and refrigerate at least 2 hours before serving.<\/li>
        • Stir again and pour in Old Fashioned or red wine glasses with some of the fruits.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          The Intriguing Cocktail<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Ingredients<\/strong><\/h4>
          • 1\/2 ounce plain raspberry syrup, <\/li>
          • 1\/4 ounce simple syrup, <\/li>
          • 1\/4 ounce lime juice, <\/li>
          • 1\/4 ounce Grand Marnier, <\/li>
          • 2 raspberries, 1 slice of lime,<\/li>
          • 2 ounce chilled NOASKA Intrigue ros\u00e9 wine<\/li>
          • 2 onces Club soda<\/li>
          • Ice<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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            <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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            Preparation<\/strong><\/h4>
            • Combine all ingredients.<\/li>
            • Finish by adding 4 ounces of chilled NOASKA Intrigue Ros\u00e9 wine and 2 ounces of Club soda.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

              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. \ud83c\udf77 Warm up with a good pork dish and a glass of NOASKA from New Brunswick. Enjoy your meal! \ud83e\udd42 Ingredients 1 pork tenderloin, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6816","page","type-page","status-publish","hentry"],"yoast_head":"\nRecipes - Noaska<\/title>\n<meta name=\"description\" content=\"Restez inform\u00e9s des derni\u00e8res nouvelles et recettes publi\u00e9es par Noaska.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/noaska.com\/en\/recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes - Noaska\" \/>\n<meta property=\"og:description\" content=\"Restez inform\u00e9s des derni\u00e8res nouvelles et recettes publi\u00e9es par Noaska.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/noaska.com\/en\/recipes\/\" \/>\n<meta property=\"og:site_name\" content=\"Noaska\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/noaskawines\/\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-05T14:06:12+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/noaska.com\\\/en\\\/recipes\\\/\",\"url\":\"https:\\\/\\\/noaska.com\\\/en\\\/recipes\\\/\",\"name\":\"Recipes - 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