Prep Time
20 min
Cook Time
20 min
Yields
4-6 servings
Whether served as a side salad or a meal on it’s own, this dish is sure to please!
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ingredients
2
Tbsp (30 ml) maple syrup
1
Tbsp (15 ml) canola oil
¼
cup (60 ml) cranberry juice
1
French shallot, chopped
1
Freshly ground pepper
1
lb(s) (450 g) pork tenderloin
4
cup (1 L) lettuce, washed and shredded
2
cup (500 ml) green or red cabbage, thinly sliced
1
cup (250 ml) sprouts, your choice (snow pea, corn, etc.)
¼
cup (250 ml) beets, grated
¼
cup (60 ml) dried cranberries
¼
cup (60 ml) white wine
¼
cup (60 ml) chicken broth
5
oz (150 g) Canadian Brie, rind removed
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directions
Step 1
In a container, mix maple syrup, canola oil, cranberry juice, shallot and pepper.
Step 2
Marinate pork in mixture at least 30 minutes or all day.
Step 3
Drain marinade and pour into a saucepan.
Step 4
Brown pork in a skillet over medium heat and continue cooking in oven at 375oF (190oC) for 12–15 minutes.
Step 5
Let rest 5 minutes before slicing.
Step 6
Meanwhile, arrange lettuce, cabbage, sprouts, beets and dried cranberries on plates.
Step 7
Boil marinade with white wine and chicken broth at least 5 minutes to reduce by half. Remove from heat.
Step 8
Add Brie to melt it.
Step 9
Top salad with pork and dressing, and serve at once.
Step 10
Cheese alternatives: Canadian Gouda, Swiss cheese, Cream cheese.