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Serves: 4

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Ingredients

  • 1 Ontario Pork Tenderloin (about 1 lb/500 g)
  • 2 tbsp (25 mL) vegetable oil
  • 2 Ontario Carrots, sliced
  • 2 cloves Ontario Garlic, minced
  • 1 Ontario Leek (white and light green part), halved and sliced
  • 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 (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.

Add remaining oil to skillet and heat over medium heat; cook carrots, garlic, leek, rosemary, salt and pepper until leeks are softened, about 5 minutes, stirring occasionally. Stir in 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. Serve over creamy mashed potatoes. Garnish with rosemary (if using).

Nutritional information

1 Serving (When recipe serves 4):

  • PROTEIN: 28 grams
  • FAT: 10 grams
  • CARBOHYDRATE: 25 grams
  • CALORIES: 308
  • FIBRE: 1 gram
  • SODIUM: 510 mg