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Grilled Pork Tenderloin with Pure Infused Maple Gastrique Vegetable Slaw

Course: Main Course
Cuisine: Maple Gastrique



  • 2 pork tenderloins, fat and silver skin removed

Vegetable Slaw

  • 2 cups shredded Napa cabbage
  • 1/2 cup finely sliced snow peas
  • 1/2 cup finely sliced carrots
  • 1/2 cup finely sliced red pepper
  • 1 tbsp toasted sesame seeds
  • 1/4 cup Pure Infused Maple Gastrique
  • 4 tbsp olive oil
  • Salt and pepper to taste


  • Combine all of the vegetable slaw ingredients together in a large bowl. Toss well and let sit for least ten minutes so vegetables and gastrique can infuse together. Season with salt and pepper to taste.
  • Grill pork tenderloin to desired doneness, season with salt and pepper. Let rest for 5 minutes before slicing. Place sliced pork on plate and top with vegetable slaw. Drizzle Pure Infused Maple Gastrique around plate as garnish.


Recipe by Peter Dewar