Recipes

Maple Dijon Glazed Pork Tenderloin with Root Vegetables Recipe

A colourful array of roasted root vegetables are topped with pork medallions dressed in rich Canadian flavours

By Village Bistro /

A colourful array of roasted root vegetables are topped with pork medallions dressed in rich Canadian flavours

Created by Village Bistro’s Executive Chef Curtis Demyon, this winter recipe is warm, comforting, and easy to prepare

 

PORK TENDERLOIN INGREDIENTS

  • 2 pieces of pork tenderloin (1.5 pounds each)
  • 60 ml canola oil
  • Salt and pepper to taste

INSTRUCTIONS

  1. Season the pork liberally with salt and pepper.
  2. In a large sauté pan over medium-high heat, add 1/3 of the oil.
  3. When the oil becomes hot, place one of the pork pieces into the pan.
  4. Sear all sides of the pork until they become golden brown.
  5. Remove the pork from the pan and place on a rack to rest.
  6. Repeat with the remaining tenderloin.

ROOT VEGETABLES INGREDIENTS

  • 0.5 lb carrots
  • 0.5 lb Brussels sprouts
  • 0.5 lb turnip
  • 0.5 lb rutabaga
  • 0.5 lb red onion
  • 0.5 lb beets
  • 1.5 lb baby potatoes
  • 10 g tarragon (picked and chopped)
  • 2 lemon (zest and juice)

INSTRUCTIONS

  1. Preheat the oven to 400F.
  2. Peel all of the vegetables except potatoes and cut into 1” pieces.
  3. Place all ingredients into a mixing bowl and toss together.
  4. Put the seasoned vegetables into a roasting pan and roast for about 20-25 minutes.
  5. When the vegetables become slightly al dente, add the pork to the roasting pan and cook until it reaches an internal temperature of 135 F (about 8-15 minutes depending on oven).
  6. Let the pork rest for 5 minutes and slice into 1.5 inch medallions. Place atop vegetables in the roasting pan, and pour the hot maple glaze over the pork liberally.

MAPLE DIJON GLAZE INGREDIENTS

  • 1 shallot (fine dice)
  • 1 tablespoon butter (unsalted)
  • 250 ml maple syrup
  • 50 ml balsamic vinegar
  • 30 ml Dijon (grainy)

INSTRUCTIONS

  1. In a small pot over medium heat, melt the butter.
  2. When the butter becomes slightly frothy, add the shallots and sweat until they become translucent.
  3. Add the remaining ingredients to the pot and bring to a boil. Reduce to a simmer.
  4. Continue to reduce the glaze by about 1/3 of the volume. Mixture should become slightly thick.

Serves 6-8 family style.

Recipe courtesy of Village Bistro.