Pork Tenderloin with pesto saucePork and dill are great flavours to enjoy during our chilly wine.

Makes 4 to 6 servings

  • 1 1/2 lb (750g) pork tenderloin,    
  • Zest of 1 lemon      
  • garlic cloves, finely chopped         
  • 1/2 tsp 2 ml) freshly ground black pepper and salt       
  • 2 tbsp (30 ml) vegetable oil      
  • 1 tbsp (15 ml) cider or balsamic vinegar      
  • 2 tbsp (25 ml)  honey or maple syrup  

Remove any fat or white membrane from the meat and slice the meat into 1/2 inch slices Heat a wok or skillet on medium-high heat and sauté the meat just until brown, about 3 minutes, turning often. Lay meat over the cabbage and dribble on the dill pesto. 


Dill Pesto    Makes 1 cup

  • 1 cup (250 ml) packed fresh dill, discarding thick stems
  • 1 garlic cloves,
  • 2 tbsp (30 ml) pine nuts or slivered almonds
  • 1/4 tsp (1 ml) salt
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) grated Parmesan cheese.

Place ingredients in a food process except the oil. Puree the ingredients briefly and with the machine still running,  slowly add the oil and cheese if using.

Stir-Fried Napa Cabbage with Green Onions    2 servings

2 tbsp (25 ml) vegetable oil
2 cloves garlic, chopped
4 cups (1l) shredded Napa cabbage, gently packed
1 – 2 tbsp (15 – 30 ml) soy sauce
1½ tsp (7 ml) white vinegar
1 tsp (5 ml) sugar
2 tsp (10 ml) cornstarch mixed with 3 tbsp (40 ml) broth or water
4 green onions, sliced

1. Heat oil in wok or large skillet over high heat. Add garlic and sauté briefly. Add cabbage, stirring until cabbage is tender about 1 minute. Stir  in soy sauce, vinegar, sugar and cornstarch mixture. When cabbage is coated stir in onions. Serve