Gelderman Pork Farms in the Fraser Valley near Vancouver

Posts Tagged ‘Gelderman Farms News’

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.


Vancouver Cooking Blog Writes on Gelderman Farms Pork

Saturday, March 20th, 2010

Check out the latest post on Vancouver’s Live on the Drive – What’s for Dinner blog. We really appreciate hearing such fabulous feedback from customers that use our various pork products. Here Tasia Balding writes about our bacon and Freezer Pack A.

Take a look at the article on the Live on the Drive: What’s For Dinner Blog

To get some for yourself visit our online store or phone 604-864-9096.

Vancouver Chef’s pair with Local Farmers

Thursday, February 18th, 2010

Vancouver Chef’s are developing partnerships with local farmers and showcasing their talent during the Olympics. We were excited to see that Gelderman Farms was highlighted for not only pairing with restaurants but also making our product available direct to consumers.

Check out the article here:

Vancouver’s Savoury City Talks about Gelderman Farms Pork

Sunday, January 10th, 2010

Jerry and Audrey Gelderman participated in a Terra Madre Day Celebration organized by Slow Food Vancouver and Farmfolk/Cityfolk. In this short clip, Jerry introduces Gelderman Farms and Donna Wadsworth from Savoury City, a Vancouver based full service catering company, talks about her experiences using Gelderman Farms Pork in their catering services.