Pork with Maple Barbecue Dipping Sauce
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 290 |
| pro | 26 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 2 g |
| chol | 61 mg |
| sodium | 662 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 14% |
| vit A | 3% |
| vit C | 10% |
| folate | 13% |
-
1 pork tenderloin (about 1 lb/500 g)
2 tbsp (25 mL) all-purpose flour
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
Maple Barbecue Sauce:
1/2 cup (125 mL) chili sauce
1/4 cup (50 mL) maple syrup
1 tsp (5 mL) cider vinegar
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) chili powder
Preparation:
Maple Barbecue Sauce: In bowl, combine chili sauce, maple syrup, vinegar, mustard and chili powder; set aside.
Trim any fat from pork; slice pork on bias into 1/2-inch (1 cm) thick medallions. In bowl, toss pork with flour, salt and pepper to coat.
In large skillet, heat oil over medium-high heat; cook pork, in batches and turning once, for 6 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Serve with sauce.
Trim any fat from pork; slice pork on bias into 1/2-inch (1 cm) thick medallions. In bowl, toss pork with flour, salt and pepper to coat.
In large skillet, heat oil over medium-high heat; cook pork, in batches and turning once, for 6 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Serve with sauce.
Source
Canadian Living Magazine: March 2008
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