top of page

Maple Goodness

Main Dishes

Maple, Mustard and Balsamic Pork Tenderloin

​

PREP TIME: 10 mins

COOK TIME: 27 mins

TOTAL TIME: 37 mins

SERVINGS: 4

 

INGREDIENTS

 

1 Ontario Pork Tenderloin (about 1lb. or 454g)

2 Tbsp (25ml) vegetable oil

2 Ontario carrots, sliced

1 Ontario leek (white and green parts only), halved and sliced

2 cloves Ontario garlic, minced

1 tsp (5ml) 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 Ontario rosemary sprigs for garnish

 

INSTRUCTIONS

Cut pork tenderloin into 1-inch (2.5cm) thick slices. In large nonstick skillet, heat half of the oil over medium-high heat. Brown the pork slices on both sides 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 in middle reaches 155F (68C) and carrots are tender, about 20 minutes.

​

In small bowl, stir cornstarch with 1 tsp (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.

​

Recipe from Foodland Ontario.

bottom of page