Preparation time
15 minutes
Ready in
4 hr 25 min
Makes
4 servings
Ingredients
- 1/4 cup (50 mL) Ontario Maple Syrup
- 1/4 cup (50 mL) grainy mustard
- 2 cloves Ontario Garlic, minced
- 1/4 cup (50 mL) apple cider vinegar
- 2 tbsp (25 mL) olive or vegetable oil
- 1-1/2 tbsp (22 mL) chopped fresh Ontario Rosemary
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) each allspice and salt
- 1 lb (500 g) Ontario Pork Tenderloin
Instructions
Combine maple syrup, grainy mustard, garlic, apple cider vinegar, oil, rosemary, coriander, allspice and salt. Pour over pork tenderloin in re-sealable plastic bag and refrigerate to marinate for a minimum of 4 hours or overnight.
Place pork on greased grill over medium heat; close cover and cook until thermometer reaches 155°F (68°C) 20 to 25 minutes. Let stand for 5 to 10 minutes or until internal temperature reaches 160°F (71°C). Serve with Blueberry Plum Compote.
Blueberry Plum Compote
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Makes 1 cup (250 mL)
- 1/4 cup (50 mL) granulated sugar
- 1/4 cup (50 mL) water
- 1 tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) grated lemon rind
- 1 tsp (5 mL) grated fresh ginger
- 1/4 tsp (1 mL) vanilla
- Pinch allspice
- 1/2 cup (125 mL) Ontario Blueberries
- 2 Ontario Yellow Plums, pitted and coarsely chopped
In small saucepan, bring sugar and water to boil. Add lemon juice and lemon rind; cook for about 5 minutes or until syrupy. Remove from heat. Add ginger, vanilla and allspice; mix well. Mix in blueberries. Refrigerate until ready to serve. Mix plums into compote. Serve over pork tenderloin.
Nutritional Information
1 Serving (Pork and Compote):
- Protein: 30 grams
- Fat: 5 grams
- Carbohydrate: 24 grams
- Calories: 266
- Fibre: 1 gram