Maple, Mustard and Balsamic Pork tenderloin
PREP TIME: 10 mins
COOK TIME: 27mins
TOTAL TIME: 37 mins
1 Ontario Pork Tenderloin (about 454g)
2 Tbsp (25ml) vegetable oil
2 Ontario carrots, sliced
1 Ontario Leek (white and light green parts only), halved and sliced
2 cloves garlic, minced
1 tsp (2ml) dried rosemary leaves, crumbled
1/2 tsp (2ml) salt
1/4 tsp (1ml) pepper
1/3 cup (75ml) Fulton's Maple Syrup
1/4 cup (50ml) sodium-reduced chicken broth
2 Tbsp (25ml) whole grain mustard
1 tsp (5ml) balsamic vinegar
1/2 tsp (2ml) cornstarch
fresh rosemary sprigs for garnish
Cut pork tenderloin into 1-inch(2.5cm) thick slices. In large nonstick skillet, heat half the oil over medium-high heat; brown pork slices on both sides. Transfer to plate and set aside.
In same skillet, heat remaining oil over medium heat; cook carrots, leek, garlic, rosemary, salt and pepper until leeks are softened, about 5 minutes. Add Fulton's Maple Syrup, broth, mustard and vinegar; bring to boil. Add pork. Reduce heat, cover and simmer, stirring occasionally, until juices run clear when pork is pierced or until a meat thermometer inserted into middle reaches 155F (68C) and carrots are tender, about 20 minutes.
In small bowl, stir cornstarch with 1tsp (5ml) cold water until smooth. Stir into skillet and bring to boil. Reduce heat and simmer until thickened, stirring constantly. Garnish with fresh rosemary.
Serve with creamy mashed potatoes. Enjoy!
Recipe from Foodland Ontario