Asian Pork Tenderloin in Won Ton Baskets

20 min.20 min.4
  • Ingredients

  • Asian sauce:
  • 45 ml (3 tablespoons) of Chef LELARGE Strong Dijon Mustard
  • 15 ml (1 tablespoon) of toasted sesame oil
  • 30 ml (2 tablespoons) of tamari sauce
  • 30 ml (2 tablespoons) of honey
  • 1 garlic clove, chopped
  • 15 ml (1 tablespoon) of fresh ginger root, chopped



  • 1 small fresh fillet of pork tenderloin
  • 45 ml (3 tablespoons) of canola oil



  • 8 won ton wrappers
  • 45 ml (3 tablespoons) of canola oil
  • 125 ml (1/2 cup) of sprouts
  • 16 coriander leaves, chopped
  • 2 green onions, sliced
  • 1/2 small red pepper, sliced
Strong Prepared Dijon Mustard
Strong Dijon Mustard



1. In a bowl, mix the strong mustard with the sesame oil, tamari sauce, honey, garlic and ginger.
2. Place the filet in a resealable plastic bag and add half the Asian sauce. Remove the air and seal the bag. Let the fillet marinate for 1 hour. 
3. Divide the remaining sauce in two.
4. In a sauté pan over medium-high heat, fry the won ton wrappers in the first quantity of oil.  Give the won ton wrappers a basket shape by delicately turning up the sides of the wrappers with the aid of two forks while they are cooking. Drain. 
5. In a sauté pan over medium-high heat, sear the pork fillet in the second quantity of oil for 2 minutes on each side.
6. Baste the filet with one of the remaining portions of sauce.
7. Finish the cooking in a 180°C (350°F) oven for about 12-15 minutes, depending on the size of the fillet.
8. Remove the fillet from the oven and let it rest for 10 minutes before slicing thinly.
9. Divide the sprouts, red pepper and green onions equally between the 8 won ton baskets.  Do the same with the fillet.
10. Drizzle the remaining portion of sauce over the won ton baskets and garnish with the coriander leaves.


Tips and advices

Instead of using won ton baskets, you can serve the pork and vegetables over a bed of cooked rice noodles.