Pork marinated in camelina oil (Ricardo recipe)

Ingredients :

  • 700 g (1.5 lb) pork tenderloin
  • 3 tbsp (45 ml) camelina oil
  • 2 tbsp (30 ml) Coconut Curry Super Dips
  • 1 cup plain yogurt
  • 1 tbsp (15 ml) apple cider vinegar
  • Salt and freshly ground pepper to taste

Instructions :

  • In a bowl, mix the yogurt and camelina oil with a whisk.
  • Add the Coconut Curry Super Dips seasoning, vinegar, salt, pepper and mix well.
  • Reserve a part of the marinade for the accompaniment.
  • Pour the rest into a glass dish and add the pork tenderloin. Coat it well with the marinade and keep in the refrigerator for two hours or more.
  • Remove the pork tenderloin from the dish and remove the excess marinade.
  • Cook in a lightly oiled non-stick pan, 3 to 4 minutes on each side, then bake at 375F for 15 to 20 minutes. Can also be cooked on the barbecue.

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