Home CFB Borden Pork Tenderloin with Cider-Glazed Carrots

Pork Tenderloin with Cider-Glazed Carrots


Here is a no fuss dinner that hits all the right stuff. Add a whole grain side dish and you will have a complete and calory-wise meal!


  • Olive oil 2 Tbsp (30 ml)
  • Pork tenderloins 2 units (3/4 lb/375 g each)
  • Dried rosemary 1 tsp (5 ml)
  • Dried leaf thyme ½ tsp (2 ml)
  • Pepper ¼ tsp (1 ml)
  • Ontario carrots 6 medium
  • Apple cider or juice 1 cup (250 ml)
  • Sherry or brown sugar 2 Tbsp (30 ml)


  • Heat oil in wide frying pan over medium heat.
  • Sprinkle tenderloins with rosemary, thyme, and pepper, pressing into meat to evenly coat. Add to hot oil and evenly and lightly brown pork, turning often, about 9 minutes.
  • Peel carrots and slice lengthwise into sixths, or eighths if large; cut into 1 ½ inch (4 cm) pieces.
  • Push tenderloins to side of pan and stir to loosen browned bits from bottom. Spread carrots out in pan. Place pork on top of carrots and pour cider over all.
  • Cover and cook over medium heat turning meat at least once, for 10 to 12 minutes or until meat thermometer registers 160º to 170°F (70º to 75°C) and meat feels springy to the touch.
  • Remove tenderloins to cutting board and cover to keep warm.
  • Turn heat to medium-high and boil juice, stirring frequently, until carrots are tender and most of the liquid has evaporated. Then stir in sherry, if using. Or taste and stir in 1 to 2 Tbsp (15 to 25 ml) sugar as needed.
  • Turn into centre of platter. Slice pork into medallions and arrange around carrots.

Nutrition Information per serving:

Calories: 371 kcal
Fat: 13 g
Protein: 42 g
Carbohydrate: 21 g
Fibre: 3 g
Sodium: 150 mg
Iron: 3 mg
Calcium: 57 mg

This recipe can be found along with many others at Unlock Food, which is provided by Dieticians of Canada.