Author: The Olive Junction

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Bacon Wrapped Pork Tenderloin with Asian Orange Sauce

Ingredients

  • 2 pork tenderloins
  • 1/2 lb thin bacon

Sauce

  • 3 cloves of garlic grated
  • Zest of 1 orange
  • 1 tsp The Olive Junction Blood Orange olive oil
  • 1 tbsp Hoisin sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp grated ginger – fresh
  • 1 tsp black bean sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1/4 c brown sugar
  • 1/2 c water
  • 2 tbsp cornstarch PLUS 1/4 c cold water – set aside for the end of the recipe

Instructions

  1. Wrap tenderloin with bacon strips, trying to have the ends on the bottom.  Fry in a large frying pan or a flat grill until all sides are browned.  Place on a cookie sheet covered with tin foil and set aside.
  2. Make the sauce by placing all the ingredients except the last two, in a small sauce pan.  Tweak the taste to your liking, remembering this is the strongest it will be.  When you have acquired the taste you like, place half in a small container to be used for basting only and keep the other half in the pan.
  3. Baste the pork tenderloin with the condensed sauce from the container.  Place in a 350ºF oven and bake for 15 minutes.  
  4. Remove from the oven and baste again.  Insert a meat thermometer into a thick end of the tenderloin and set thermometer for 143ºF.  Place in the oven and remove when it reaches temperature.  Remove from the oven and give a last baste.  Tent with tin foil for at least 10 minutes before slicing.
  5. The remaining sauce should be warmed up to the simmering point.  Add 1/2 C of water to dilute sauce and bring to the boil.  Make a slurry from the cornstarch and 1/4 C of water and stir into sauce until thickened.  Set aside for placing on the meat after it is cooked.  After slicing, drizzle a little on each slice and save the rest for each person to add sauce as they prefer on their dinner.

Serve with your favorite side dish. Rice, broccoli and steamed carrots are a favorite!

Thank you to Evelyn Zimmer for this recipe

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Orange Beef Stir-fry

Ingredients

  • 1/2 lb thinly sliced beef
  • 2 large carrots – sliced on a diagonal
  • 6 green onions – sliced on a diagonal

Marinade

  • 1/3 c. soy sauce
  • 2 tbsp The Olive Junction Blood Orange olive oil
  • Zest of 1 orange
  • 2 tbsp The Olive Junction Traditional Balsamic vinegar
  • 1 tbsp rice wine vinegar
  • 2 tbsp frozen orange juice concentrate
  • 1 tbsp cornstarch

Instructions

  1. Slice beef thinly – for ease, try putting in the freezer for 1/2 to 1 hr. prior to cutting. Do not let it freeze solid. Just enough to slice through easily
  2. Add sliced beef to marinade ingredients and marinate in the fridge for at least 1 hour
  3. Cook beef in a hot wok (or skillet) – make sure to reserve the marinade
  4. Once beef is cooked, add carrots and cook to desired tenderness
  5. Add remaining marinade and cook again for at least 2 minutes to bring all the flavors together

Serve over rice noodles or rice and top with slivered green onions.

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Meyer Lemon Pesto

Serve with pasta
Makes 4 Servings

Ingredients

  • 1 cup loosely packed baby spinach leaves
  • 2 cups firmly packed fresh basil leaves
  • ½ teaspoon SaltWest Raincoast salt
  • ½ cup chopped walnuts
  • 1 tablespoon lemon zest
  • 4 ounces of shredded Grana Padano cheese
  • 6 cloves of garlic
  • 2 tablespoons of The Olive Junction’s Meyer Lemon EVOO
  • ¼ cup lemon juice
  • 1 ( 340g) package of spaghetti or rotini

Instructions

  1. In a food processor; combine spinach, basil, salt, walnuts, cheese, garlic, lemon juice & lemon zest.
  2. Pulse to incorporate ingredients for 30 seconds, using a spatula to scrape down the sides of the bowl.
  3. On high, drizzle olive oil into the mixture until fully incorporated ( 20 additional seconds)
  4. Bring 4 litres of salted water to a boil, add pasta and cook uncovered for 8-10 minutes, drain & serve.
  5. In a mixing bowl combine pesto sauce & pasta, lightly toss.

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