Grilled Pork Tenderloin with Pure Infused Maple Gastrique Vegetable Slaw

Maple Gastrique, Pure Infused Maple Syrup

[wprm-recipe-snippet]

Grilled Pork Tenderloin with Pure Infused Maple Gastrique Vegetable Slaw

<strong>Pork</strong>

  • 2 pork tenderloins, fat and silver skin removed

<strong>Vegetable Slaw</strong>

  • 2 cups shredded Napa cabbage
  • 1/2 cup finely sliced snow peas
  • 1/2 cup finely sliced carrots
  • 1/2 cup finely sliced red pepper
  • 1 tbsp toasted sesame seeds
  • 1/4 cup Pure Infused Maple Gastrique
  • 4 tbsp olive oil
  • Salt and pepper to taste

  1. Combine all of the vegetable slaw ingredients together in a large bowl. Toss well and let sit for least ten minutes so vegetables and gastrique can infuse together. Season with salt and pepper to taste.

  2. Grill pork tenderloin to desired doneness, season with salt and pepper. Let rest for 5 minutes before slicing. Place sliced pork on plate and top with vegetable slaw. Drizzle Pure Infused Maple Gastrique around plate as garnish.

Recipe by Peter Dewar

Maple Gastrique

This is probably the most ‘chefy’ of all our maple creations – a perfect way to leave your dinner guests wondering how you transformed those simple sautéed greens. PURE’s Maple Gastrique makes it super easy because we did all the hard work balancing the sweetness of maple syrup, with the tartness of pure apple cider vinegar. The result is that you get all the kudos. In addition to sautéed vegetables, we love it as a way to transform stir frys (a light drizzle does wonders!), use it in sauces to add depth and complexity to flavours, and as the base for Asian dipping sauces for dumplings and gyoza.

How To use

  • Stir frys and steamed or roasted vegetables (a light drizzle does wonders!)
  • All kinds of sauces – pan sauces, tomato-based sauces or even curry cream sauces
  • Salad and coleslaw dressings and vinaigrettes
  • Drizzling over pork or chicken before serving
  • Steaming mussels, along with cream and fresh thyme
  • An Asian dipping sauce for dumplings and gyoza – in combination with a little soya sauce and rice wine vinegar