Pork Tenderloin

Join us onboard Rocky Mountaineer and experience the breathtaking scenery of the Pacific Northwest and the Canadian Rockies, complemented by gourmet cuisine, captivating storytelling and impeccable service. Award-winning Executive Chefs create sumptuous three-course meals that are inspired by Western Canada’s diverse culinary landscape, our rich tapestry of cultures, and the bountiful regions Rocky Mountaineer travel through. Bon appetit!

Photo: Rocky Mountaineer

Pork Tenderloin

  • 800 g to 1 kg - pork tenderloin, uncooked
  • 30 ml/2 Tbsp - extra virgin olive oil
  • to taste - pepper, ground
  • to taste - sea salt, fine

Onion Confit Demi-glace Sauce

  • 30 g/2 Tbsp - butter
  • 4 - yellow onions, chopped
  • 30 g/2 Tbsp - granulated sugar
  • 60 ml/ ¼ cup - balsamic vinegar
  • 240 ml/1 cup - demi-glace base sauce
  • 7 g/1 tsp - thyme, dried
  • to taste - salt
  • to taste - pepper, ground

Arborio Rice Risotto

  • 60 ml/ ¼ cup - extra virgin olive oil
  • 240 g/1 cup - arborio rice
  • ¾ litre/3 cups - chicken stock
  • to taste - salt
  • to taste - pepper
  • 120 ml /½ cup - 33% heavy cream
  • ½ bunch - flat Italian parsley
  • 100 g/ ½ cup - Pecorino Romano cheese, grated
  • to taste - horseradish

Parsnip Chips

  • 1 piece (large) - parsnip, sliced paper-thin
  • 30 ml/2 Tbsp - olive oil


Preparation

Alberta Pork Tenderloin
Preheat oven to 175°C / 350°F. Season the pork with salt and pepper. Sear briefly with olive oil over high heat in an ovensafe frying pan. Transfer the pan to the oven and roast for 15 minutes or to desired doneness. Let rest for a few minutes before slicing.

Onion Confit Demi-glace Sauce
On the stovetop, melt the butter over medium heat in a skillet. Add the onions and sugar, stirring frequently until onions begin to turn golden. Add the balsamic vinegar, demi-glace base sauce, thyme, salt and pepper.

Simmer mixture for 25 minutes, stirring two or three times during that time. Remove from heat and cover.

Arborio Rice Risotto
Using a heavy saucepan, heat up olive oil and coat rice evenly. Slowly and gradually add in chicken stock and simmer until all liquid has evaporated. Add in cream, chopped parsley and Romano cheese. Check seasoning and add horseradish to taste. Set aside and keep warm until ready to use.

Parsnip Chips
Parsnip chips are made by placing paper-thin slices of parsnips lightly sprayed with olive oil in a hot oven (190°C /375°F). They are heated until crisp and browned and can be made ahead of time.

Plating

Cut the pork into thick slices, placing several pieces on a plate. Drizzle the onion confit demi-glace sauce around the meat. Serve with fresh risotto and seasonal vegetables. Finish with fresh parsnip chips.

December 2017

Chewy Brownies

Holland America Line is teaming up with America’s Test Kitchen to offer an enticing selection of live onboard cooking shows and hands-on...

Read more

November 2017

Standing Rib Roast

Chef Curtis Stone and Princess Cruises share a passion for bringing people together through food. Creating happiness around the table, our...

Read more

October 2017

Hemingway Daiquiri

With the collective experience, passion and creativity of five world-class celebrity chefs, we are charting an exciting course for dining...

Read more