About the Recipe
Get ready to elevate your next summer gathering with this perfectly roasted or BBQ'd Johnston’s Pork Tenderloin, served family-style with Sweet and Sour BC Strawberries, crushed new potatoes, and pickled red onions. This dish is a celebration of local flavours, perfectly paired with a selection of craft beer from breweries along the BC Ale Trail for a delicious taste of British Columbia.
Johnston's Pork, raised right here in B.C., represents the premium quality and freshness that can only come from locally sourced products. By choosing Johnston's Pork, you're not just savouring exceptional taste and tenderness, but also championing local BC farmers devoted to sustainable agriculture and the vibrancy of our rural communities.
Complementing the pork, the sweet and sour BC Strawberries add a burst of fresh, juicy flavour that’s unmistakably a true taste of summer. These berries are hand-picked at the peak of ripeness by trusted local farmers who take pride in producing high-quality, flavorful fruit. Many of these farmers offer u-pick experiences, allowing you to enjoy the freshest berries straight from the field. To find a local farm, visit bcstrawberries.com.
Paired with the warm crushed new potatoes and tangy pickled red onions, this dish is a tasty balance of flavours that’s perfect for sharing with friends.
And when enjoyed alongside a selection of BC craft beers, you have a pairing that’s sure to impress at your next get-together. The BC Ale Trail supports the ongoing creation and discovery of truly great BC craft beer by helping British Columbians and visitors understand the cultural, community and economic benefits of supporting BC’s vibrant craft beer scene, and celebrating its diversity.
Ingredients
BC Ale Trail Beers:
R&B Brewing, Vancouver
Dill Pickle Gose
Tin Whistle Brewing Co., Penticton
The Peach Cream
Farmhouse Brewing co., Chilliwack
Make Hay Lager
Roasted Johnson’s Pork Tenderloin:
2 full tenderloins for 3-4 people
Johnson’s Porchetta Rub
3-4 tbsp olive oil
Sweet and Sour BC Strawberries:
1 pint of BC Strawberries
Pickled Red Onions:
1 large red onion, peeled and sliced thin
1 cup red wine vinegar
½ cup water
½ cup sugar
¼ cup salt
BC Red Potatoes:
⅓ lb per person
Olive oil to season
Pinch of salt
Preparation
Instructions:
Pickled Red Onions
In a small pot, simmer the vinegar, water, sugar and salt together until dissolved, pour the hot liquid over the red onions and let cool. Refrigerate overnight.
2. Sweet and Sour BC Strawberries
The beautiful BC Strawberries are pretty perfect all by themselves, bursting with natural sweetness and packed with essential vitamins, antioxidants, and fibre. These nutrient-rich berries are not only delicious but also an excellent way to boost your health.
To elevate their flavour in this dish, I love to add a little extra punch by marinating them in the pickling liquid from the red onions for 20 minutes. I cut them in half and remove the stems before soaking. Be careful not to over-marinate, as just a touch of the sweet, sour, and salty pickling liquid enhances the strawberries, making the finished dish even more savoury and delicious.
3. Roasted Johnson’s Pork Tenderloin
Johnston's Pork is a lean source of high-quality protein, rich in essential nutrients such as vitamins B6 and B12, zinc, and iron. It’s a delicious and nutritious choice for health-conscious consumers.
Preheat your BBQ or oven to 400 degrees
Season the pork tenderloins with the Johnson’s Porchetta Rub
In a heavy bottomed stainless steel pan or cast iron skillet, add the olive oil to the pan
Lay the pork in the pan and sear on all 3 sides for a minute per side
Place the pork/and pan in the bbq/oven and close the lid.
Cook for 7-10 minutes until cooked through or to your desired temperature, I like it cooked medium
Remove from the BBQ/oven and remove pork from the pan, let it rest
4. BC Red Potatoes
Cut them in half
Simmer the potatoes in a large pot of salted water until tender, approximately 20 minutes over medium/high heat
Pour off the water, and to the potatoes add extra virgin olive oil and salt
To plate the dish:
Lay the warm potatoes down on a platter, slice the pork tenderloin and arrange on top of the potatoes. Add the pickled red onions, and then lots of the sweet and sour BC Strawberries.
Garnish with fresh summer greens (arugula, torn basil, chives or scallions)
Spoon 5-6 tbsp of the pickling liquid on top of the dish and then 3-4 tbsp of extra virgin olive oil
Enjoy,
Ned
Tasting Notes:
R&B Brewing, Vancouver
Dill Pickle Gose
The Dill Pickle gose is a kettle sour with a unique infusion of fresh cucumber, dill and pink Himalayan sea salt.
Tin Whistle Brewing Co., Penticton
The Peach Cream
A luscious peach aroma with light peach taste make this beer a perfect pairing for a fresh summer meal. Made with peaches and Canadian oats, this beer celebrates the bounty around us. Peach Cream Ale is brewed and packaged in B.C.’s first carbon neutral brewery.
Farmhouse Brewing co., Chilliwack
Make Hay Lager
Brewed with BC malt and a classic german yeast strain, this smooth and easy drinking lager tastes that much better after a hard days work!