Recipe Name Molasses and Mustard-Glazed Pork Tenderloin with Corn and Asparagus Ragout Submitted by zcward Recipe Description good. from foodtv.ca Quantity 2 Quantity Unit tenderloins Prep Time (minutes) 5 Cook Time (minutes) 30 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1 1/2 pound pork loin, country-style ribs 1 tablespoon Margarine, Earth Balance, non hydrogenated 1/2 cup molasses 1/4 cup mustard, french style 1/4 cup balsamic vinegar 2 1/2 cups Asparagus 1 1/2 cups frozen whole kernel corn 1 cup Leeks 2 tablespoons Margarine, Earth Balance, non hydrogenated 1 can (303 x 406) creamed corn Steps Sequence Step 1 Pork Tenderloin 1. In a large ovenproof skillet over medium-high heat, brown the pork tenderloins in the butter or oil. Season with salt and pepper. Add the molasses, mustard and vinegar. Bring to a boil and simmer for about 1 minute, turning the meat to coat on all sides. Transfer to the oven and roast until pink inside, about 15 minutes, turning the meat at the halfway point. 2. Let rest for about 5 minutes. Slice each tenderloin in half crosswise. Slice each half diagonally into 2 piec 2 Corn and Asparagus Ragout 1. Meanwhile, in a large skillet or saucepan over medium heat, sauté the asparagus, corn and leek in the butter or oil until the vegetables are crisp-tender, 8 to 10 minutes. Add more butter if necessary. Add the cream corn and simmer until the vegetables are tender, about 2 minutes. Adjust the seasoning. 2. Spoon the ragout onto the centre of 4 plates. Stand 2 pieces of tenderloin in the middle. Pour the sauce around the ragout.