Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 4 portions

Ingredients

  • 4 stalks Celery halved and julienned
  • 2 Carrots halved and julienned
  • 2 Granny Smith Apples or Crispin apples, cored and julienned
  • 1 Shallot thinly sliced
  • 2 tbsp Fresh Parsley and Mint each chopped
  • 3 tbsp Canola Oil
  • 3 tbsp Lemon Juice
  • 1 small clove Garlic minced
  • 2 tsp Dijon mustard
  • 2 tsp Chipotle Hot Sauce
  • 1 tsp Celery Seed
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 1 small Pork Tenderloin about 12oz
  • 1 tbsp Maple Syrup
  • 1 tbsp Cider Vinegar

Instructions

  • In a large bowl, combine celery, carrot, apple, shallot, parsley and mint; set aside.
  • In a small bowl, whisk together oil and lemon juice. Remove 2 tbsp (30 mL) into a shallow dish and whisk in mustard, chipotle and half each of the salt and pepper. Add pork tenderloin and turn to coat evenly. Whisk remaining salt and pepper, maple syrup and vinegar into bowl and pour over celery mixture.
  • Grill pork tenderloin over medium high heat for about 15 minutes, turning often until hint of pink remains inside. Let stand 5 minutes before slicing. Toss with slaw to serve.
Nutrition Facts
Pork and Celery Slaw
Serving Size
 
125 g
Amount per Serving
Calories
160
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
30
mg
10
%
Sodium
 
530
mg
23
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
3500
IU
70
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
40
mg
4
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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