O&V Tasting Room olive oil vinegar pork recipe

Grilled Maple Balsamic Pork Tenderloin and Carrots with Green Onion Mashed Potatoes

By Chef Anne-Marie Ellis CCC

Serves 2




1 pork tenderloin cut in 1" thick slices

2 TBS Maple Infused Balsamic Vinegar

salt and pepper to taste


2 large russet potatoes, peeled and diced

2 green onions

1 TBS butter

3 TBS milk

salt, pepper and nutmeg to taste


2 Large Carrots, peeled and cut in long wedges

1 TBS Maple Infused Balsamic Vinegar


1 TBS Maple Infused Balsamic Vinegar



Marinate the sliced pork tenderloin in 2 TBS Maple Balsamic Vinegar for about 1 hour.  Turn over halfway through.


Boil the potatoes in salted water until soft. Cook the carrots on top of the potatoes until almost cooked. Remove the carrots when done, cool under cold water, dry and toss in 1 TBS Maple Balsamic Vinegar.

Mince the green onion about 3/4 to the top. The dark green top part slice long thin slices and put in very ice cold water.

Once cooked, mash the potatoes with the butter, milk, green onion, salt, pepper and nutmeg to taste. Keep warm.


Grill the Pork tenderloin and carrots over medium high heat turning repeatedly for nice grill marks. The pork is done when firm to the touch or at 70C internal temperature is reached.


Put the mashed potatoes on a warm plate, put pork tenderloin pieces on top. Lean grilled carrots against the pork from one side pointing upwards. Finish the plate by pouring 1 TBS Maple Balsamic Vinegar on the Grilled Pork and top with thinly sliced green onions.