Ginger Pork Loin Rolled With Fresh Sage
This juicy pork tenderloin is rolled with sage leaves and rubbed with an ancho chili powder and ginger mix. Complement with roasted veggies for a delicious meal.
- 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
- 3 tbsp (45 mL) E.D.SMITH TRIPLE FRUITS® Apricot Peach Passion Fruit Spread
- 2 tbsp (30 mL) balsamic vinegar
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.
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.
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.
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.
Use any of your favourite E.D.SMITH TRIPLE FRUITS® Fruit Spreads in the glaze.
Serve pork with your favourite roasted root vegetables or a simple arugula salad.