PANCAKE HOUSE & SUGAR BUSH
Family Farm Since 1840 | 2021 Maple Season Dates TBD
Our Restaurant is closed for the season
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Maple Retail / Spa / Dining
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Maple Goodness
Main Dishes
Maple, Mustard and Balsamic Pork Tenderloin
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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.
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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.
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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.
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Serve with creamy mashed potatoes.
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Recipe from Foodland Ontario.