How to Cook Haskap Braised Pork Tenderloin with Kumquats and Pine

CookingWithKimberly's picture

Jan. 15, 2015

Perfectly braised and super tender, falling apart meat. Love it.


Pork tenderloin 33/50 Kilogram
Ground mustard 1 Teaspoon
Freshly ground pepper 1 Teaspoon
Cayenne pepper 1/4 Teaspoon
Salt 1/4 Teaspoon
Kumquats 10
Bay leaf 1
Mustard seeds 1 Teaspoon
Haskapa juice 1/2 Cup (8 tbs)
Red wine 1/4 Cup (4 tbs)



1. Preheat the oven to 400 F.


2. Prepare the rub by mixing together ground mustard, freshly ground black pepper, cayenne pepper and salt.

3. Dry the pork tenderloin with a paper towel.

4. Gently spread the rub all over the pork.

5. Sprinkle some cooking spray on a baking dish and place the pork tenderloin in the baking dish with the fat side up.

6. Sprinkle some mustard seeds and put a bay leaf in the pan.

7. Pour red wine and haskap juice in the pan and finally drop the kumquats in the liquid.

8. Arrange the pine needles over the pork tenderloins.

9. Braise at 400 F for 15 to 20 minutes.

10. Reduce oven temperature to 350 F. Cover the baking dish with an aluminium foil and braise it for another 20 minutes.

11. Rest the meat for 5 minutes and then slice it up.


12. Serve it with a sauce of your choice or all by itself. Enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 836Calories from Fat 111

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 273 mg11.38%

Total Carbohydrates 149 g49.7%

Dietary Fiber 59 g236%

Sugars 87 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet