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Pork tenderlion with cranberries and orange
Pork tenderlion with cranberries and orange

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Pork tenderlion with cranberries and orange

Preparation 30 minutes
Cooking time 10 minutes
Servings 4


  • 30 ml (2 tbsp) maple syrup
  • 30 ml (2 tbsp) raspberry vinegar
  • 125 ml (1/2 cup) orange juice
  • 60 ml (1/4 cup) dried cranberries
  • 300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced by half
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) fresh tarragon, chopped
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 2 pork tenderloins, about 400 g (13 oz) each
  • Zest of 1 orange


  1. Preheat the oven to 200°C (400°F).
  2. In a saucepan, heat the maple syrup and raspberry vinegar over medium-high heat. Reduce by half.
  3. Add the orange juice and cranberries and reduce by half.
  4. Add the demi-glace.
  5. Season with salt and pepper.
  6. Simmer for about 5 minutes.
  7. Add the tarragon.
  8. Set aside and keep warm.
  9. Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
  10. Season the pork tenderloins with salt and pepper and sear on all sides.
  11. Place the tenderloins on a baking sheet.
  12. Cook in the oven for 12 to 15 minutes for medium doneness.
  13. Remove from the oven and cover the meat with aluminum foil.
  14. Let rest for about 5 minutes.
  15. Slice the meat and place on serving plates.
  16. Top with sauce. Sprinkle with orange zest.
  17. Serve hot with broccoli and hash browns.

Note: Depending on which demi-glace is used, the consistency of the sauce may vary. If needed, thicken the sauce with a bit of cornstarch mixed with a bit of water.

Availability in stores