Try These : Some Smashing Saha-Marinated DuBreton Pork Tenderloin

One of the easiest mid-week suppers I have made recently : DuBreton organic pork tenderloin marinated in Saha Caribbean Style Green Seasoning.

One of the easiest mid-week suppers I have made recently : DuBreton organic pork tenderloin marinated in Saha Caribbean Style Green Seasoning.

Seeing as I do 99% of the cooking in our household, I’m always looking for quick/easy/tasty options for mid-week suppers, usually drawing from my sizeable collection of Nigel Slater cookbooks. Nigel has been my g0-to for such things for two and half decades, as he rarely disappoints.

However, earlier this week I found myself with an organic Canadian (Quebec/Ontario) pork tenderloin courtesy of DuBreton and sat down with a nice cup of tea to decide how best to prepare it that evening. It had been a while since I had cooked off this cut, but I realised that our little boy would most probably love the stuff. Now I’m not usually one for pre-made marinades, but I thought I’d give Saha’s Caribbean Green Seasoning a shot as upon opening a jar of the stuff I found it to be absolutely delicious, and I’m really glad that I did as the end results were simply terrific.

It’s basically onion, celery, scallions, cilantro, lime, parsley, mint, and thyme, and while I could readily rustle up something very similar myself, I do love it when I discover an smashing product like this that will save me a little time when making the family dinner. Oh, and it’s made in Ontario too. Always a bonus in my book.

And bar the marination it took basically 22 minutes to prepare and serve!

Seeing as there hasn't been a case of human trichinosis in Canada since 1993 (and that was from some people eating bear) I have no issues cooking my pork medium rare as you can see here.

Seeing as there hasn’t been a case of human trichinosis in Canada since 1993 (and that was from some folks eating bear) I have no issues cooking my pork medium rare as you can see here.

Marinating the tenderloin in the seasoning for around three hours in the fridge, I then brought it to room temperature before searing it all over in a hot ridged cast-iron pan (around six minutes or so) before slamming it in a 400 degrees oven for just 10 minutes. Leaving it to rest covered in foil for around five minutes, I was left with some of the most flavoursome, juicy, tender, and tasty pork that I have experienced in quite some time. I think it’s testament to the quality of that DuBreton pork, as it was seriously head and shoulders above the common-or-garden tenderloin one finds skulking around the recesses of supermarket fridges and freezers.

Served over a well seasoned and dressed salad of watercress and endive, it made for the perfect weeknight supper at the end of challenging day. And I was correct in my assumptions… our son just adored it, and couldn’t get enough. This will certainly be on the menu again in the near future.

Whilst it may not be the most conventional of wine pairings, I really enjoyed this piquant pork alongside a bottle of the ripasso-styled Nugan Estate “Alfredo – Second Press” Shiraz (An amazing value at LCBO $13.95). It’s a really ripe, juicy, and fruity example of the grape, soft malleable tannins, and even with its 13g of residual sugar wasn’t overly cloying or sweet when tasted alongside this Caribbean flavoured dish.


Jamie Drummond

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And that was bloody delicious. Seriously.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s