Pork Tenderloin Fillet with Honey Glazed Carrots, Cabbage & Fried Polenta | Recipes | Alberta on the
Enjoy this easy to make pork tenderloin recipe by Chef Phil Mayo of Red Deer's The Cooking Room. Perfect for the cooler days or to impress!
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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
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