Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: 4 x 4 oz portions

Ingredients

• 2 tsp Ground Coriander
• 1 tsp Garlic Powder
• ½ tsp Ground Ginger
• 2 x 12 oz Johnston’s Pork Tenderloin, silver skin removed
• 1 Tbsp Vegetable Oil
• Pinch Kosher Salt & Fresh Ground Pepper to taste
• ¼ Cup Pure Canadian Maple Syrup
• 2 Tbsp Sherry Vinegar
• 2 tsp Chipotle Hot Sauce
• ½ tsp Kosher Salt

Cooking Directions

1. Mix and rub dry seasonings (coriander, garlic powder, ginger) into Johnston’s Pork Tenderloin.
2. Par-broil on BBQ to color on all sides.
3. Remove rare and place on baking sheet.
4. Mop Johnston’s Pork Tenderloin with sauce (Canadian maple syrup, sherry vinegary, chipotle hot sauce and kosher salt) and cook in oven to 170° F.
5. Remove and let rest (10 minutes).
6. Slice thin and serve.