PREP TIME: 20 mins | COOK TIME: 27 mins| TOTAL TIME: 35 mins | SERVINGS: 4
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
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.