- 1 Ontario Pork Tenderloin (about 1 lb/454 g)
- 2 tbsp (25 mL) vegetable oil
- 2 Ontario Carrots, sliced
- 1 Ontario Leek (white and light green parts only), halved and sliced
- 2 cloves garlic, minced
- 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 Sprigs (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.
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 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.
Garnish with fresh rosemary, if using.
Serve with creamy mashed potatoes.
- Protein: 28 grams
- Fat: 10 grams
- Carbohydrate: 24 grams
- Calories: 308
- Fibre: 1 gram
- Sodium: 475 mg