Yvonne Tremblay's maple recipes
Published Tuesday, March 28, 2017 1:06PM EDT
Recipes courtesy Foodland Ontario
Maple, Mustard and Balsamic Pork Tenderloin
Preparation Time: 10 minutes
Cooking Time: 30minutes
1 Ontario Pork Tenderloin (about 1 lb/500 g)
2 tbsp (25 mL) vegetable oil
2 Ontario Carrots, sliced
1 Ontario Leek (white and pale green part only), halved and sliced
2 cloves Ontario 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
Garnish Fresh Ontario Rosemary (optional)
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, stirring occasionally. Stir in 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. Serve over creamy mashed potatoes. Garnish with rosemary (if using).
PROTEIN: 28 grams
FAT: 10 grams
CARBOHYDRATE: 25 grams
FIBRE: 1 gram
SODIUM: 510 mg
MAPLE CRÈME BRÛLÉE
This easy-to-make crème brûlée is even more special with the addition of Ontario maple syrup.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Chilling Time: 3 hours
2 cups (500 mL) whipping cream
1/2 cup (125 mL) Ontario Maple Syrup
2 Ontario Eggs
2 Ontario Egg Yolks
1 tbsp (15 mL) vanilla
1/4 cup (50 mL) packed brown sugar
In small saucepan, heat cream and maple syrup over medium heat just until small bubbles begin to form around the edges; remove from heat.
In large measuring cup, whisk eggs, egg yolks and vanilla until well blended. Gradually whisk hot cream mixture into egg mixture until blended.
Divide among six 3/4-cup (175 mL) ramekins or custard cups. Set ramekins in shallow pan and place pan in oven. Pour in enough hot water into pan to come halfway up sides of ramekins.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still jiggle when gently shaken. Carefully remove from water; let cool on rack. Cover and refrigerate for about 3 hours, until chilled and set, or for up to 2 days.
Just before serving, place ramekins on rimmed baking sheet; blot top of custards with paper towel to dry. Sprinkle sugar evenly over custards. Broil as close to heat source as possible until sugar melts and bubbles, about 30 to 60 seconds. Let cool to harden.
PROTEIN: 5 grams
FAT: 31 grams
CARBOHYDRATE: 29 grams
SODIUM: 55 mg