Maple pork tenderloins with squash puree & garlic vegetables

Ingredients

• 2 Quebec pork tenderloins, about 340 g (¾ lb.) each
• 3/4 cup 180 ml maple syrup
• 1/3 cup 80 ml low-sodium soy sauce
• 1 c. à tbsp. 15 ml olive oil
• 1 in. 2,5 cm fresh ginger, sliced into thin rounds
• 2 cloves garlic, halved lengthwise
• Zest of 1 orange
• 2 green onions, thinly sliced

Squash and carrot puree ingredients

• 2 lb. 900 g butternut squash, peeled and cubed (approx. 1 medium squash)
• 3/4 lb. 340 g carrots, peeled and cubed (approx. 3 large carrots)
• 2 tbsp. 30 ml olive oil
• 2 tbsp. 30 ml m brown sugar
• 2 tbsp. 30 ml chopped sage leaves
• 1 tbsp. 15 ml finely chopped fresh ginger
• 1/2 tbsp. 2,5 ml ground allspice
• 6 tbsp. 90 ml freshly squeezed orange juice
• 3 tbsp. 45 ml butter, cubed
• Salt and freshly ground pepper, to taste

Garlic vegetables ingredients

• 1 tbsp. 15 ml olive oil
• 2 cloves garlic, minced
• 1 bunch thin asparagus, blanched (approx. 454 g/1 lb.)
• 1/2 lb 225 g French green beans, blanched
• 1/2 cup 125 ml blanched fresh or frozen peas, thawed
• Small red-veined dock leaves to decorate (optional)
• Salt and freshly ground pepper, to taste