Lepp Farm Market to give away $25 gift certificate

This month’s recipe is Maple Pork Tenderloin Fillet with Carmelized Apples

  • Oct. 30, 2018 4:37 p.m.

Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.

To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.

Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.

The contest ends at 5 p.m. on Friday, Nov. 9.

The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Oct. 19.


Serves 4

A pork tenderloin naturally has a long, tapered end, which often means the ends are overcooked while the middle is perfect.

However, filleting the tenderloin means it cooks quickly and evenly, and makes this delicious mid-week or company’s-coming dish one of the easiest dinners you’ll ever bring to the table. The tender maple-and-mustard-flavoured apples are the perfect accompaniment for this warming winter meal.


1 tbsp. vegetable or olive oil

1 tbsp. butter

2 Lepp Farms raised pork tenderloins (choose ones on the smaller side)

Freshly ground pepper

1 tbsp. fresh thyme leaves

1 large or 2 small apples, cored and sliced

1 tbsp. grainy mustard and 2 tbsp. maple syrup OR

3 tbsp. Smak Dab Canadian Maple Mustard, in place of mustard and maple syrup

1/2 cup whipping cream


Cut the pork tenderloin into two equal pieces crosswise, and then butterfly each half lengthwise, but stop short of butterflying the long tapered end.

Flatten with your hands to as even a thickness as possible. Now it resembles a chicken breast in size, shape and thickness, making it faster and easier to cook.

In a heavy skillet, heat the oil and butter over medium-high heat. Sprinkle the pork tenderloin fillet generously with pepper and thyme and cook for 3-5 minutes on each side, until golden and just cooked through (the middle should reach 145 degree F). Transfer to a plate and set aside.

Sauté the apples in the pan for a few minutes, until starting to soften and turn golden. Add the mustard, maple syrup and cream and cook, stirring, until the mixture is well blended, comes to a simmer and thickens.

Pour the apples and sauce over the pork and serve immediately. That’s it! You’ve just created a delicious, creamy dish just begging for some mashed potatoes or a crusty baguette to mop up all that incredible sauce.

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