Pork Tenderloin with Cider-Glazed CarrotsPrint


  • 2 tbsp (25 mL) olive oil
  • 2 pork tenderloins (3/4 lb/375 g each)
  • 1 tsp (5 mL) crushed dried rosemary
  • 1/2 tsp (2 mL) dried leaf thyme
  • 1/4 tsp (1 mL) pepper
  • 6 Ontario Carrots
  • 1 cup (250 mL) apple cider or juice
  • 2 tbsp (25 mL) sherry or brown sugar


Heat oil in wide frying pan over medium heat. Meanwhile, 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.

Meanwhile, peel carrots and slice lengthwise into sixths, or eighths if large; cut into 1-1/2 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 160 to 170°F (70 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.