Roasted Pork Tenderloin with Maple Drizzle

When using quality pasture-raised pork, there really isn’t much that needs to be done in the kitchen to enhance what will already be meat with fantastic flavour. Tenderloin is one of my favourite cuts of pork, but this recipe below can be easily adjusted to suit most cuts. The amount of ingredients for the maple sauce will be enough for at least 8 servings. It’s easy to make and will last in the fridge for 1-2 weeks.

– Jon Steinman

Garlic Confit

From Goat Creek Garlic

This is always one the first recipes we make when we begin to clean our cured garlic in late August. The flavour is similar to roasted garlic, rich and sweet, but the texture is consistently buttery and there is no messy garlic paper to deal with.

This is a must have condiment to have on hand for every garlic lover. We enjoy the cloves spread over crostini with a nice cheese, like brie or chèvre. We often use it in place of raw garlic in other recipes, Caesar salad, pastas, mashed potatoes, you get the idea. The oil can be used wherever you use extra virgin olive oil to add a garlicky kick.