Maple, Mustard and Balsamic Pork Tenderloin

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.

Author: Fulton's Sugar Bush & Maple Shop

Our family has been tapping majestic sugar maples on our farm in Pakenham, Ontario since 1840. We are proud to nurture a strong connection to our forest, our customers, and our community. We enjoy working together and crafting quality products in small batches with love for you.

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