- 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)
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).
1 Serving (When recipe serves 4):
- PROTEIN: 28 grams
- FAT: 10 grams
- CARBOHYDRATE: 25 grams
- CALORIES: 308
- FIBRE: 1 gram
- SODIUM: 510 mg