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Miso-Ginger Glazed Tenderloin with Quinoa and Mango Mint Salsa

Miso-Ginger Glazed Tenderloin with Quinoa and Mango Mint Salsa

Time Involved
< 60 min
# of Ingredients
Skill Level
1 cup (250mL) 
Water (amount as indicated on package directions for quinoa)
1 cup (250mL) 
Diced cucumber
1 cup (250mL) 
Diced tomato
4 tbsp (60mL) 
Olive oil, divided
2 tsp (10mL) 
Lemon juice
2 tbsp (30mL) 
Miso paste
4 tbsp (60mL) 
3 tsp (15mL) 
Lime juice
1 tsp (5mL) 
Chili flakes
¼ tsp (1mL) 
¼ tsp (1mL) 
Sesame oil
1 ½ tsp (7mL) 
Grated fresh ginger
MAPLE LEAF Prime® Pork Tenderloin
½ (0.5) 
Mango, diced
1 tbsp (15mL) 
Chopped fresh mint
1 tsp (5mL) 
Lime zest
1 tsp (5mL) 
Lime juice
1 tsp (5mL) 
Toasted sesame seeds


PLACE quinoa and water into a pot and bring to a boil. Reduce heat to low, cover and cook for 15 minutes or until all the water has evaporated. Remove from heat and allow to stand for 5 minutes. Fluff with a fork and set aside to cool.

COMBINE cucumber, tomatoes and cooled quinoa. Toss with 2 tbsp (30 mL)olive oil, lemon juice, salt & pepper to taste.


PREHEAT BBQ grill to medium.

COMBINE miso, honey, lime juice, chili flakes, pepper, sesame oil and grated ginger in a bowl. Whisk until mixed.

COAT tenderloin with remaining olive oil and pepper. Spray preheated grilling surface with vegetable oil.

GRILL tenderloin for 3 minutes. Baste with glaze and turn over. Turn and baste after 5 minutes. Continue to cook until the internal temperature of the meat reaches 160˚F (71˚C). Remove from grill, cover with foil and allow to stand for 10 minutes before slicing into 1/4-inch (1 cm) thick slices.


COMBINE mango, mint, lime zest and juice. Spoon over sliced tenderloin and sprinkle with toasted sesame seeds.
Recipe developed by Sherman Chan

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