Dijon & Maple Pork Tenderloin Courtesy Of: Lorne Breckles Dijon & Maple Pork Tenderloin Serves 3 I piece Maple Leaf (Sysco Imperial) Pork Tenderloin 6 slices Maple Leaf Ham Prosciutto Sliced 4 tsp Mustard dijon 6 Potato pancake mini 1/2 cup Syrup maple pure 6 Mushroom crimini fresh 2 tsp Arrezzio Vinegar balsamic Italy 1 tsp chopped Sysco Natural Garlic peeled fresh 2 oz Cream whipping 35% Pinch Salt table slim 2 oz Sysco Imperial Blueberry wild I.Q.F. Cut the pork tenderloin into six medallions about 1 ½ “thick butter flying the tail. Fold prosciutto in half lengthways and wrap around the tenderloin and secure with a toothpick. In a small bowl mix together the maple syrup, dijon mustard, chopped garlic balsamic vinegar and salt. Brush the pork with the glaze and sear in hot pomace oil to brown. This first prep can be done ahead of time to be ready for service. Place pork on an oven tray along with the crimini mushrooms after brushing them with glaze and cook until an internal temperature of 150 F is reached.

To complete for service reduce two ounces each of glaze and heavy cream with the blueberries and deep fry the potato pancakes. Place two prosciuttos wrapped tenderloins on a service plate and top each with a potato pancake, mushroom and blueberry sauce.