Maple, Mustard and Balsamic Pork Tenderloin

Our Book Club normally takes a summer break, so at the end of June we combine our book discussion with a lovely pot luck meal.  This past month, we met at Judy R.'s house and enjoyed some delicious culinary treats.  One dish made by Judy was Maple, Mustard and Balsamic Pork Tenderloin.  Oh.my.goodness!  It was so very good.

This recipe seriously takes pork to a whole new level.  Here is the recipe so you can give it a try.

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.  Enjoy :)