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This recipe is very easy

Maple pork tenderloins with squash puree & garlic vegetables

30 minutes Cook time 35 minutes Prep time 4 servings


Squash and carrot puree ingredients

Garlic vegetables ingredients


On the stove

Porc tenderloin preparation

  1. In a dish, combine maple syrup, soy sauce, oil, ginger, garlic and orange zest. Coat pork tenderloins with marinade. Cover and refrigerate for 1–8 hours.
  2. Drain pork tenderloins. Transfer to a plate. Strain marinade into a small saucepan. Bring to a boil and simmer over medium heat until marinade thickens slightly, about 10–12 minutes. Strain sauce again for a smooth consistency. Keep warm.
  3. 3. Meanwhile, in a ridged skillet set over medium-high heat, sear pork tenderloins in oil for 2 minutes on all sides. Cover and continue cooking over low heat, turning meat and basting with maple sauce a few times, until a thermometer inserted in its centre reads 60 °C (140 °F), about 10–12 minutes. Transfer to a plate, cover with foil and let stand for 10 minutes.
  4. Cut into 1-cm (½-in.) thick slices. Drizzle with remaining sauce and garnish with green onions. Serve with puree and green vegetables. Top with red-veined dock, if desired.

Squash and carrot puree preparation

  1. Place oven rack in middle position. Preheat the oven to 220 °C (425 °F).
  2. Combine squash, carrots, oil, sugar, sage, ginger, and allspice on a parchment-lined baking sheet. Season with salt and pepper. Bake for 30 minutes or until vegetables are very tender and golden brown, mixing occasionally.
  3. Transfer all ingredients from baking sheet to a food processor. Add orange juice and butter. Puree until very smooth. Season to taste. Serve warm.

Garlic vegetables preparation

  1. 1. Heat oil in a large non-stick skillet set over medium-high heat. Add garlic and cook, stirring for 30 seconds. Add blanched vegetables and cook until lightly browned (about 3 minutes), stirring constantly. Add peas and heat. Season with salt and pepper.

Nutritional value per serving

  • 781 calories
  • 44 g of protein
  • 27 g of fat
  • 97 g of carbohydrate
  • 10 g of fibre
  • 66 g of sugar
  • 917 mg of sodium
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