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Pork and pineapple salsa

CONGRATULATIONS TO THE WINNER: JACQUES POULIN

As part of our “Become the guest chef of Olives et Gourmandises” competition, Mr. Poulin won a visit from Catherine and her film crew to his kitchen this summer to record his recipe and a $100 gift certificate.

Image d'une bouteille d'huile d'olive en verre foncé

Ingrédients

  • HAWAIIAN PORK FILLET
  • 2 pork tenderloins (around 1kg/2lbs)
  • 60 ml lightly packed brown sugar
  • 45 ml of tomato paste
  • the zest and juice of half a lemon
  • 15 ml of ginger in a jar
  • 15 ml reduced sodium soy sauce
  • 1 C. teaspoon minced garlic in a jar
  • 1 C. teaspoon sesame oil
  • PORK AND PINEAPPLE SALSA
  • 1/2 cup frozen edamame, not thawed
  • 1/4 fresh peeled pineapple
  • 1/2 red pepper
  • 1 stalk of celery
  • 2 Lebanese cucumbers
  • Hawaiian marinated pork tenderloins
  • juice of a lime
  • 2 tbsp. tablespoon chopped fresh mint
  • 2 tbsp. tbsp O&G olive oil
  • 1 C. jarred chopped ginger
  • 1 C. teaspoon sesame oil
  • Pepper and salt