Recipe Tags:

Preparation Time:

Cooking Time:

Servings: 4

Share this recipe:

Ingredients

  • 1 Ontario Pork Tenderloin (about 1 lb/454 g)
  • 2 tbsp (25 mL) vegetable oil
  • 2 Ontario Carrots, sliced
  • 1 Ontario Leek (white and light green parts only), halved and sliced
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried rosemary leaves, crumbled
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/3 cup (75 mL) Ontario Maple Syrup
  • 1/4 cup (50 mL) sodium-reduced chicken broth
  • 2 tbsp (25 mL) grainy mustard
  • 1 tsp (5 mL) balsamic vinegar
  • 1/2 tsp (2 mL) cornstarch
  • Fresh Ontario Rosemary Sprigs (optional)

Instructions

Cut pork tenderloin into 1-inch (2.5 cm) thick slices. In large nonstick skillet, heat half of the oil over medium-high heat; brown pork slices on both sides. Transfer to plate; 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 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 and carrots are tender, about 20 minutes.

In small bowl, stir cornstarch with 1 tsp (5 mL) cold water until smooth. Stir into skillet and bring to boil; reduce heat and simmer until thickened, stirring constantly.

Garnish with fresh rosemary, if using.

Tip:

Serve with creamy mashed potatoes.

Nutritional information

  • Protein: 28 grams
  • Fat: 10 grams
  • Carbohydrate: 24 grams
  • Calories: 308
  • Fibre: 1 gram
  • Sodium: 475 mg