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Marinated Pork Fillet à la Jacques
A delicious recipe from Jacques, my hairdresser on Crescent Street.
Ingredients
| 1/4 cup | soy sauce | 65 mL | |
| 1/4 cup | sherry [optional] | 65 mL | |
| 1 tbsp | gingerroot, grated | 14 g | |
| 1 clove | garlic, minced | ||
| 1 | pork tenderloin | 300 g | |
| 1/2 tsp | Dijon mustard | 3 g | |
| 1/3 cup | orange juice | 85 mL |
Before you start
The tenderloins can be cooked using either a broiler in the oven or an outdoor grill.
Method
- In a plastic bag, add all the ingredients of the marinade: soy sauce, sherry (optional), grated ginger and minced garlic. Mix well, then add the pork tenderloins, turning them to coat well. Close the bag tightly. Chill in a refrigerator overnight or up to 24 h.
Broil or outdoor grill
- Preheat the broiler. Drain the tenderloins and put them on the rack of a broiler pan, under the broiler 10 cm from the heat for about 8 min per side. In a small bowl, mix the mustard with the orange juice. Use this mixture to brush the tenderloins half-way through the cooking.
- Alternatively, on an outdoor grill, drain the tenderloins and place them on a very hot grill. Cook for about 15-20 min, depending on their size, brushing them with the orange and mustard mixture.
- Serve.
Nutrition Facts Table
per 1 serving (120 g)
|
Amount % Daily Value |
|
Calories 160 |
|
Fat 3 g 5 % |
|
Saturated
1.4 g
7 % |
|
Cholesterol 80 mg |
|
Sodium 410 mg 17 % |
|
Carbohydrate 3 g 1 % |
|
Fibre 0 g 1 % |
|
Sugars 0 g |
|
Net Carbs 3 g |
|
Protein 29 g |
|
Vitamin A 0 % |
|
Vitamin C 9 % |
|
Calcium 1 % |
|
Iron 11 % |
Claims
This recipe is :- Diet-related health claims :
- Heart-healthy
- Excellent source of :
- Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Zinc
- Good source of :
- Magnesium, Potassium, Vitamin B2
- Source of :
- Iron, Pantothenic Acid
- Low :
- Saturated Fat
- Free :
- Sugar, Trans Fat
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Fruits | 0 |
| Vegetables | 0 |
| Meat and Alternatives | 3 ½ |
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Top Reviews
View All ReviewsAnonyme
october 20, 2021 | I would make this recipe againTenderloin turned out excellent, very tender and juicy. Marinade and glaze work together with the flavor of the pork very well. Be certain to take the internal temperature before you cut it open though, as the recipe is very specific to the size and cut of the tenderloin. Internal temp. of pork is 155 - 160 degrees fahrenheit.
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Anonyme
october 20, 2021 | I would make this recipe againMy tenderloin turned out good, but I wish the instructions were written a bit better. I used one large porkloin that needed double the time. It would be helpful if the recipe included the internal temperature for doneness. Also, I would like if the recipe divided the marinade ingredients from the glaze, I made the mistake of adding the dijon to the marinade instead. Still - the pork was juicy and flavourful. Thanks!
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Anonyme
october 20, 2021 | I would make this recipe againUsed the marinate with chicken instead and what a marinate... makes the chicken very soft and tender and I assume does the same thing for the pork..
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