- 1 - 1 1/2 lbs of pork tenderloin -
- 2 tbsp olive oil -
- 2 carrots sliced -
- 1 leek halved and sliced -
- 2 cloves Ontario Garlic minced - fresh or frozen -
- 1 tsp dried rosemary leaves , crumbled -
- 1/2 tsp salt -
- 1/4 tsp pepper -
- 1/3 cup local maple syrup -
- 1/4 cup sodium reduced chicken broth -
- 2 tbsp whole grain mustard -
- 1 tsp Balsamic Vinegar with Garlic -
- 1/2 tsp cornstarch -
- Fresh rosemary sprigs -
1.Cut pork tenderloin into 1 inch 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.
2.In same skillet, heat remaining oil over medium heat;cook carrots, leeks, garlic, rosemary, salt and pepper until leeks are softened, about 5 minutes. Add maple syrup, broth, mustard and Balsamic Vinegar with Garlic and bring to a boil. Add pork, reduce heat, cover and simmer, stirring occasionally, until juices run clear when pork is pierced or until meat thermometer inserted in middle reaches 155 degrees F and carrots are tender, about 20 minutes.
3. In a small bowl, stir cornstarch with 1 tsp cold water until smooth. Stir into skillet and bring to a boil; reduce heat and simmer until thickened, stirring constantly. Garnish with fresh rosemary.