Ginger Pork Loin Rolled with Fresh Sage


  • 1 pork tenderloin
  • 1/2 tsp (2 mL) each salt and pepper
  • 6 large sage leaves
  • 3 tbsp (45 mL) canola oil, divided
  • 1 tbsp (15 mL) ancho chili powder
  • 1 tbsp (15 mL) paprika
  • 1 tbsp (15 mL) minced ginger
  • 1 clove garlic, minced
  • 2 tbsp (30 mL) balsamic vinegar

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  1. Preheat the oven to 400°F (200°C). Cut the pork lengthwise, but not all the way through, so it opens like a book. Between 2 sheets of plastic wrap, pound the pork with a meat mallet to an even 1/4-inch (5 mm) thickness. Season all over with salt and pepper. Place a layer of sage leaves over top. Roll tightly into a log and tie with butcher’s twine.
  2. Combine 2 tbsp (30 mL) oil, ancho chili powder, paprika, ginger and garlic. Rub mixture over the pork. Heat the remaining oil in a nonstick skillet set over medium-high heat. Sear pork on all sides, cooking for 6 to 8 minutes or until evenly golden brown.
  3. Transfer to a baking sheet; set aside. Add the spread and vinegar to the skillet. Cook, stirring occasionally, for 3 to 5 minutes or until thick and syrupy; reserve juices in the skillet. Brush all over the pork.
  4. Bake for 15 to 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Tent with foil and rest for 5 minutes. Remove butcher’s twine. Slice pork on the diagonal.


  1. Use any of your favourite E.D.SMITH TRIPLE FRUITS® SPREADS in the glaze.
  2. Serve pork with your favourite roasted root vegetables or a simple arugula salad.