Gelderman Pork Farms in the Fraser Valley near Vancouver

Archive for July, 2011

FRESH Blueberries are now in season!

Thursday, July 28th, 2011

fresh blueberriesGet your Fresh blueberries today!

Update: Our 2011 Blueberry season has come to a close. Thank-you to all of you who purchased our blueberries this season. If you are looking for Gelderman Farm Blueberries don’t forget we have frozen ones available year round. Check out our blueberries information page or purchase them from our online store.

Our 2011 blueberry season is now in full swing! Our blueberries are grown using organic based principles. To find out more about our techniques check out our blueberries information page.

Our blueberries are $2.25/lb.

To Purchase:

Go to our secure on-line store or phone: 604-864-9096


Well Seasoned’s Altostratus & Fresh Cherry Pork Tenderloin

Thursday, July 21st, 2011

Angie from Well Seasoned graciously shared her recipe with us that was showcased on Global’s Morning Show July 17th using Gelderman Farm’s Pork Tenderloin. Be sure to check out this recipe and others on the Well Seasoned Blog.

Altostratus & Fresh Cherry Pork Tenderloin

1 Gelderman Farms Fresh Pork Tenderloin
1 ½ cups all purpose flour
3 tablespoons olive oil
1 shallot minced
Zest from ½ an orange
1 teaspoon honey

½ cup Black Cloud Altostratus Pinot Noir
½ cup fresh BC cherries, pits removed and roughly chopped
1 sprig of fresh thyme
2 tablespoons unsalted cold butter cut into small peices
Salt and pepper to taste

Preheat the oven to 200F, and place an oven-safe platter on the middle rack to warm.

Cut your pork tenderloin into slices aprox. ½ inch.
Spread the flour out on a deep plate and season it with salt and pepper. Season the pork with a sprinkling of salt and pepper, then dredge it in the flour, shaking off any excess.

Heat the oil in the sauté pan over medium-high heat. When the oil is hot and shimmering, add the medallions without overcrowding the pan, you may need to do them in batches. When they’re brown on the first side, flip and brown them on the second side. Don’t cook them longer than 5 minutes or so – they cook quickly. Take them out and put them in the oven to rest while you make the pan sauce.

With your pan over medium heat you want to add the shallot, sauté until soft – add the Altostratus wine and scrape the crisp caramelized bits remaining in the bottom of the pan. Allow the wine to reduce by about ½ . Add the cherries & thyme  and allow the mixture to cook for 5 minutes. Finally, add the honey, the orange zest & the cold butter – whisking well to combine. At this point the sauce should be slightly reduced and the cherries warmed through – the sauce will thicken slightly. Season to taste with salt and pepper. Pour your pan sauce over the pork medallions and serve immediately with the rest of the bottle of wine ! Enjoy.