The hint of mid-eastern flavours complement both the succulent pork and the sweet strawberries.  

Standing Time: 10 minutes

Preparation Time:

Cooking Time:

Servings: 4-6

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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1-½ tsp (7 mL) each of ground cumin and coriander
  • 1/2 tsp (2 mL) ground cinnamon
  • A pinch of cayenne pepper
  • 1-½ lb (750 g) Ontario Pork Tenderloin

Ginger Strawberry Sauce:

  • 3/4 cup (175 mL) apple jelly
  • 2 tbsp (25 mL) lemon juice
  • 1-½ tsp (7 mL) grated fresh gingerroot (or 1/2 tsp/2 mL ground ginger)
  • 2 cups (500 mL) sliced hulled Ontario Strawberries

Instructions

In small bowl, mix together oil, cumin, coriander, cinnamon and cayenne; brush all over pork tenderloin.  Let stand for 20 minutes.

Place on grill over medium heat; close lid and cook for 18 to 25 minutes or until just a hint of pink remains, turning halfway through.  Remove to cutting board; let stand tented with foil for 10 to 15 minutes before diagonally slicing into 1/2-inch (1 cm) thick slices.

Ginger Strawberry Sauce:
Meanwhile, in medium saucepan, heat jelly, lemon juice and ginger; stirring to melt jelly.  Turn off heat; stir in strawberries.  Spoon some sauce onto plates; arrange meat slices over top.  Drizzle remaining sauce over meat.

Tip: Cook meat to 160°F (70°C) on a meat thermometer.

Nutritional information

(when recipe serves 6):

  • Protein: 27.0 grams
  • Fat: 3.0 grams
  • Carbohydrates: 31.0 grams
  • Calories: 259