Cooking Instructions

Island Breeze Pork Tenderloin (grill or oven)


(oven or grill): Thaw completely in fridge. Oven: Heat oven to 450F/230C. Place pork on a foil-lined baking sheet coated with non-stick spray. Roast approx. 20-25 min. OR until done (internal temp. 160F/71C). Grill: Grill on medium-high, covered, 15-20 min, turning often. Both: Loosely tent with foil and let rest 5 min. Slice and serve with a dollop of pineapple chutney. Suggested Sides: Roast or grilled asparagus tossed with olive oil and lemon.

Island Style Pulled Pork On Waffles (3-4 quart crockpot)


(3-4 quart crockpot or stovetop): Thaw completely in fridge. CROCKPOT: Place pork and apple juice in crockpot. Cover & cook on Low 7-8 hours. Shred pork using 2 forks. STOVETOP: Cut each tenderloin into 4 pieces. Place in a covered pot & pour in apple juice; tenderloin should be mostly submerged (add up to 1/4 c water). Simmer, covered, 20 min. or until pork is just cooked through and tender. Remove pork to a cutting board; let stand 5 min. Increase heat to medium high & cook liquid until reduced, about 5 min. Shred pork with 2 forks into large chunks & return to pot. Simmer & stir 5 min. BOTH: Toast Belgian waffles (included) until crispy. Top with pulled pork & a dollop of apple sauce. Suggested Sides: Salad with a light vinaigrette.

Italian Herb-Crusted Pork Tenderloin (oven)


IF frozen, thaw completely in fridge. Heat oven to 400F/205C. Roll pork in breadcrumbs on a plate, coating thoroughly. Place pork on foil-lined pan. Spray pork with non-stick cooking spray. Roast in centre of oven approx. 25-30 min. OR until done (internal temp. 160F/71C). Let rest 5 min. before slicing. Suggested Sides: Our Italian Corn & Peas with Sun-Dried Tomatoes.

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