Easter Turkeys are now available to order!

Maple, Mustard and Balsamic Pork Tenderloin



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.

Nutrients per serving

Protein: 28 grams

Fat: 10 grams

Carbohydrate: 24 grams

Calories: 308

Fibre: 1 gram

Sodium: 475 mg