Maple pork tenderloins with squash puree & garlic vegetables

30 minutes Cook time 35 minutes Prep time 4 servings

Preparation

On the stove

In a dish, combine maple syrup, soy sauce, oil, ginger, garlic and orange zest. Coat pork tenderloins with marinade. Cover and refrigerate for 1–8 hours.
Drain pork tenderloins. Transfer to a plate. Strain marinade into a small saucepan. Bring to a boil and simmer over medium heat until marinade thickens slightly, about 10–12 minutes. Strain sauce again for a smooth consistency. Keep warm.
3. Meanwhile, in a ridged skillet set over medium-high heat, sear pork tenderloins in oil for 2 minutes on all sides. Cover and continue cooking over low heat, turning meat and basting with maple sauce a few times, until a thermometer inserted in its centre reads 140°F (60°C) , about 10–12 minutes. Transfer to a plate, cover with foil and let stand for 10 minutes.
Cut into ½-in. (1-cm) thick slices. Drizzle with remaining sauce and garnish with green onions. Serve with puree and green vegetables. Top with red-veined dock, if desired.

Place oven rack in middle position. Preheat the oven to 425°F (220°C) .
Combine squash, carrots, oil, sugar, sage, ginger, and allspice on a parchment-lined baking sheet. Season with salt and pepper. Bake for 30 minutes or until vegetables are very tender and golden brown, mixing occasionally.
Transfer all ingredients from baking sheet to a food processor. Add orange juice and butter. Puree until very smooth. Season to taste. Serve warm.

1. Heat oil in a large non-stick skillet set over medium-high heat. Add garlic and cook, stirring for 30 seconds. Add blanched vegetables and cook until lightly browned (about 3 minutes), stirring constantly. Add peas and heat. Season with salt and pepper.