Sherman's Food Adventures: Maple Leaf Prime Recipe Contest

Maple Leaf Prime Recipe Contest

Believe it or not, despite the fact that I eat out so much, I do enjoy cooking. Recently, I was contacted by Maple Leaf to participate in a recipe contest using their Prime Pork products. Now, my blog is mainly focused on dining out, in particular, at restaurants in Vancouver. At first, I hesitated. Then after a follow up email, I figured why not? So after thinking about what I should make, I formulated the dish in my mind. After a few tries, the final product became Miso-Honey Ginger Chili Glazed Pork Tenderloin with Mango Mint Salsa & Quinoa Salad. Here is the recipe:


1 Maple Leaf Prime Pork Tenderlion
4 tbsp. Honey
2 tbsp. Miso Paste
1 tsp. Chili Flakes
3 tsp. Lime Juice
1 1/2 tsp. Grated Ginger
1/4 tsp. White Pepper
1/4 tsp. Sesame Oil
2 tbsp. Olive Oil (regular, EVOO too strong)
Salt & Pepper

1 Cup Quinoa
2 Cups Water
1 Cup Diced Cucumber
1 Cup Diced Tomato
2 tbsp. Olive Oil (EVOO here)
2 tsp. Lemon Juice
Salt & Pepper

1/2 Mango Diced
2 sprigs of Chopped Mint
1 tsp. Lemon Zest
1 tsp. Lime Juice
1 tsp Toasted Sesame Seeds

Procedure (tenderloin):
1. Combine miso, honey, lime juice, chili flakes, white pepper, sesame oil and grated ginger in a ceramic bowl. Whisk until all mixed. You can adjust the flavour as you wish by adding any of the aforementioned ingredients.

2. Coat pork tenderloin with olive oil, salt and pepper. Heat BBQ to 500° F and spray grilling surface with vegetable oil. Place tenderloin onto the grill uncovered and turn after 3 minutes.

3. Baste tenderloin with glaze and then turn it over. Repeat after 5 minutes. Be sure to NOT to close the cover. The tenderloin will burn if unattended. Keep basting the tenderloin as it cooks. Once it reaches an internal temperature of 140° F, remove from grill and rest for 10 minutes.

4. After 10 minutes, cross cut tenderloin into 1 cm thick slices.

Procedure (quinoa salad)
1. Place quinoa and water into a pot and bring to a boil. Then reduce to low and cover. Cook for 15 minutes and then let it rest for 5 minutes. Use a fork to fluff the quinoa and wait for it to cool.

2. Dice cucumber and tomatoes and combine with cooled quinoa in a mixing bowl. Add olive oil, lemon juice, salt & pepper to taste. Mix thoroughly.

Procedure (mango salsa)
1. Combine diced mango, mint lemon zest and lime juice. Spoon over sliced tenderloin and sprinkle sesame seeds on top.

This portion serves 2-3 people. So if you like this recipe or just want to vote for me for the heck of it, go to the Maple Leaf Prime Facebook Page. You can vote once a day (so vote for me everyday! LOL... Shameless plug!). For your troubles, you get a 50% off coupon for voting from Maple Leaf.



laura said...

Great recipe! Viv is a lucky woman...did your son give it a try???

Sherman Chan said...

Nope, my son won't eat any of it. LOL... Viv lucky? Right, she would state otherwise. Haha...

Anonymous said...

That looks good! You got my vote.
Did you invite Kim to your BBQ?

Sherman Chan said...

Thanks for the vote! No, Kim wasn't invited. He can make his own pork... :)

Darina said...

I was contacted by them, too. I'm going to do something this week.

Looks delicious. Pork is my favourite food group.

KimHo said...

Hey, how I got involved???? :P

EtodaC said...

Great recipe. Where do you get your mangos from? I've been trying to find fresh sweet mangos but the ones I've bought haven't been very good.

Sherman Chan said...

EtodaC, I got the mangos at the produce store in Kensington Square in BBY. Not sure if it is a Kin's or not. But they were ripe and sweet.

Casey said...

Mr. Chan, you could teach FOODS!

Anonymous said...

mmm...looks was it?

Sherman Chan said...

It was pretty good honestly. Nice balanced flavours and quite refreshing.

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