For a healthy dinner in 30 minutes, slice lean Ontario pork tenderloin into impressive-looking mini-steaks. To keep them succulent, simmer in maple syrup-laced apple juice with vibrant vitamin C-packed peppers and then capture all their natural juices in a deliciously rich glistening glaze.
- 1 Ontario Pork Tenderloin (12 oz/375 g)
- 1 tbsp (15 mL) butter or vegetable oil
- 1 tart Ontario Apple, cored
- 1 Ontario Greenhouse Sweet Orange Pepper
- 1 cup (250 mL) Ontario Apple Juice
- 1/2 tsp (2 mL) each dried sage and thyme leaves
- 1/4 tsp (1 mL) each ground cinnamon, nutmeg and salt
- 3 tbsp (45 mL) Ontario Maple Syrup
Slice pork into 1-1/2 inch (4 cm) thick rounds. Place slices down on cutting board. Lay piece of plastic wrap on top. Press or gently pound to even thickness no more than 1/2-inch (1 cm).
In large skillet, melt butter over medium-high heat. Add pork and brown, turning once about 2 to 3 minutes per side or until golden. Transfer to plate. Meanwhile, slice unpeeled apple into thin wedges; cut pepper into bite-size strips.
Pour juice into skillet and scrape up brown bits from bottom of pan. Add apple and pepper; boil, stirring often, for 3 minutes. Pushing apple and pepper aside, return pork to skillet along with any juices. Sprinkle with sage and thyme; and cinnamon, nutmeg, and salt. Drizzle with maple syrup.
Simmer over medium-low heat, uncovered, until juices run clear when pork is pierced and still slightly pink inside, 8 to 10 minutes, turning meat and stirring apple and pepper several times. Remove pork to plates. Spoon apple and pepper on top.
Increase heat to high; boil sauce, stirring often, until thick enough to glaze, 2 to 3 minutes. Pour over pork, apple and pepper.
- Protein: 27 grams
- Fat: 11 grams
- Carbohydrate: 37 grams
- Calories: 360
- Fibre: 3 grams
- Sodium: 195 mg