Mairlyn Smith's pork tenderloin with cranberries and rosemary

A delicious, easy-to-make family dinner perfect for the holidays!

Serves
4

 

INGREDIENTS

METHOD

Mairlyn’s tip: One of the tricks for an easy-to-make dinner is to prep everything before you start cooking, and then it’s just a matter of assembly!

1. Have all your vegetables prepped and ready to go.
2. In a small bowl whisk together vinegar, maple syrup, Dijon, salt and pepper. Whisk in chicken broth and set aside.
3. On a separate clean cutting board, I use one especially for meat, slice the pork tenderloin into ½ inch medallions. Wash hands with soap and water. (Wash cutting board with soap and water. Let cutting board air dry)
4. Heat a large non-stick that has a lid on medium heat. Add oil and onion and sauté until the onions start to turn golden, about 3-4 minutes. Push the onions to the side and add the pork. Brown on both sides.
5. Add sweet potatoes and stir in. Add apple and both cranberries, stir in well.
6. Pour the chicken broth mixture over top. Bring to the boil, cover and reduce heat to low and gently cook for 15-20 minutes, or unto the pork is cooked through.
7. Remove pork onto a clean plate, cover and set aside. Add rosemary, stir in, bring to the boil, reduce heat and cook for 3-5 minutes to reduce the liquid.
8. Add the pork back into the sauce, stir to coat and serve.

 

Nutritional Breakdown
Per Serving: 300 Calories, 5.6 g Total Fat, 1 g Saturated Fat, 0 Trans Fat, 70 mg Cholesterol, 216 mg Sodium, 32.2 g Carbohydrate, 5.5 g Fibre, 12.9 g Sugars

8.2 g Added Sugars, 34.2 g Protein, 695 mg Potassium

Carbohydrate Choice: 2

Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.