Maple-Plum Pork Platter - Restaurant Association of Nova Scotia

Ingredients

• 1-1/2 pounds pork tenderloin
• 12 slices packaged ready-to-serve cooked bacon
• 3 large button mushrooms
• 3 large shiitake mushrooms
• 3 ears corn on the cob, cut up
• 1 large onion, cut into wedges
• 12 plums
• Cooking oil
• 12 ounces asparagus spears, trimmed
• 1/2 cup maple syrup
• 1 tablespoon butter
• 1 medium shallot, finely chopped
• 2 to 4 tablespoons cider or white wine vinegar
• 2 teaspoons finely shredded orange peel
• 1/8 teaspoon ground cayenne pepper
• Dash freshly ground black pepper
• 1/2 cup orange juice
• Fresh rosemary sprigs (optional)