Maple, Mustard and Balsamic Pork Tenderloin

Ingredients

• 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)

Preparation

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.

Tip:

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