Pork Tenderloin Fillet with Honey Glazed Carrots, Cabbage & Fried Polenta | Recipes | Alberta on the

Ingredients

• 4 pork tenderloin fillet
• 1 head of savoy cabbage
• 4 rashers of Alberta smoked bacon
• 1 carrot, peeled and grated
• Dash of whipping cream from Alberta dairy cows
• 1/2 tsp wholegrain mustard
• 3 sprigs of parsley, chopped thinly
• 3 locally grown carrots
• 1 local Rutubaga
• 2 parsnips
• 100ml fresh Alberta honey
• 2 sprigs of thyme
• 3 Granny Smith apples
• 500ml pork stock
• 1 can sparkling apple cider
• 3 tsp cornstarch
• 2 sprigs rosemary
• 1 sprig thyme
• 1 tbsp sugar
• 3 cups of water
• 2 tbsp Alberta dairy butter
• 1 cup Polenta