Maple Tamari Pork Tenderloin with Squash Gratin (see recipe below)
Spice & Everything Nice
by Chef Shaun Edmonstone | photography by Clay Dolan
As the air turns crisp and the days grow shorter, autumn brings with it a comforting magic—this is a season that invites us to slow down, gather close, and savour the rich, warm flavours of the harvest. Chef Shaun Edmonstone of Bruce Wine Bar in Thornbury knows this well, crafting dishes that feel like an invitation to linger at the table a little longer. His culinary creations capture the essence of fall, blending hearty ingredients with subtle, surprising notes that feel both familiar and refreshingly new.
ROASTED CARROT & PRESSED YOGURT
This dish is a fresh take on a fan favourite from the seasonal menu at Bruce Wine Bar. We use labneh (pressed yogurt) to bring a lovely acidity that perfectly balances the natural sweetness of roasted heirloom carrots. For a similar effect, you can easily substitute Greek yogurt or whipped goat cheese. We love serving this as a shared appetizer among friends, paired with a crisp glass of Ontario Chardonnay. It also makes a fantastic side dish alongside herb-roasted chicken or our Maple Tamari Pork Tenderloin recipe. Serves 4 as an appetizer or side dish.
INGREDIENTS:
• 1 lb heirloom carrots
• 2 tbsp picked thyme
• 1 tbsp chopped garlic
• 1/2 tbsp diced jalapeño
• 2 oz honey
• 2 oz olive oil
• salt and pepper to taste
• 500ml Greek yogurt or labneh (whipped goat cheese is also a great option)
• 3 tbsp chives
• 2 tbsp chopped parsley
• 1 tbsp zest of lemon (orange is also great, especially for fall)
• 1/2 cup toasted crushed almonds or your
• favorite toasted seeds
• 1 bunch mint
• 4 pc flat bread or naan bread
METHOD:
1. Prepare the Carrots: Preheat your oven to 425°F (220°C). Peel the carrots and cut them into quarters. In a mixing bowl, combine olive oil, honey, thyme, garlic, and diced jalape.o to create the marinade. Toss the carrots in the marinade until they are well coated.
2. Roast the Carrots: Line a baking sheet with parchment paper and spread the marinated carrots evenly, ensuring they don’t overlap. Roast in the preheated oven for 25 to 35 minutes, or until the carrots are tender but still have a slight bite. For a smoky flavour, you can also grill the carrots instead of roasting.
3. Prepare the Yogurt Mixture: While the carrots are roasting, mix Greek yogurt (or labneh) with chopped chives, parsley, and citrus zest in a bowl until well combined. This mixture will add a bright and tangy base to the dish.
4. Assemble and Serve: Spread the yogurtmixture on the bottom of a serving platter. Arrange the roasted carrots on top of the yogurt, and drizzle any remaining marinade over the dish. Sprinkle with toasted almonds and fresh mint. Serve with warm flatbread or naan bread for dipping.
Pairing Suggestion: This dish pairs beautifully with a crisp Ontario Chardonnay, which complements the sweetness of the carrots and the tang of the yogurt with its bright acidity.
MAPLE TAMARI PORK TENDERLOIN WITH SQUASH GRATIN
This dish captures the essence of fall in Ontario, featuring delicious umami flavours in the pork paired with the comforting taste of Ontario butternut squash. For the perfect pairing, we recommend serving it with an Ontario Pinot Noir or Cabernet Franc. Serves 4.
PORK TENDERLOIN
INGREDIENTS:
• 2 pork tenderloins
• 1/2 cup tamari (or soya sauce)
• 1/2 cup maple syrup
• 1 tbsp chopped garlic
• 1/2 tbsp chopped rosemary
• 1 tbsp chopped ginger
• black pepper (to taste)
• 2 oz vegetable oil
METHOD:
1. Prepare the Pork: Start by removing the silver skin from the pork tenderloins with a sharp knife. In a large sealable bag, combine tamari, maple syrup, garlic, ginger, and rosemary. Add the pork tenderloins to the bag, seal, and marinate in the refrigerator overnight to allow the flavours to fully develop.
2. Before Cooking: Remove the marinated pork from the refrigerator 20 minutes before cooking to bring it to room temperature. Take the pork out of the bag, pat it dry with paper towel, and season with black pepper. Rub half of the vegetable oil over the tenderloins.
3. Sear the Pork: Preheat your oven to 375°F (190°C). In a large pan, heat the remaining vegetable oil over high heat. Sear the pork tenderloins on all sides until they are nicely browned.
4. Finish in the Oven: Transfer the seared pork to a preheated oven and cook for approximately 10 to 15 minutes, or until your desired doneness is reached (145°F for medium rare, 160°F for medium).
Note: You can also cook the pork tenderloins on a BBQ for a smoky flavour!
5. Rest and Serve: Remove the pork from the oven and let it rest for 10 minutes to retain its juices. Slice the tenderloins into 1-inch medallions and serve on top of the squash gratin. Enjoy the tender, juicy pork with its rich maple sweetness and umami notes.
SQUASH GRATIN
This squash gratin is a masterclass in comfort. Layered with tender slices of butternut squash, rich cream, and a topping of golden breadcrumbs and melted Swiss cheese, it’s the perfect accompaniment to the savory pork. Start by sautéing onions and garlic in butter, then add the squash and cream mixture, allowing everything to meld together before baking until bubbly and tender. A final sprinkle of nutmeg and cayenne adds just the right amount of warmth. Serves 4.
Chef Shaun Edmonstone of Thornbury’s Bruce Wine Bar.
INGREDIENTS:
• 1/4 lb unsalted butter
• 1 large onion, thinly sliced
• 4 garlic cloves, sliced
• 1 1/2 to 2 pounds (about 1 large) butternut squash, peeled & halved lengthwise, • seeded and sliced into 1/4-inch-thick slices
• 1 cup 35% heavy cream
• 3/4 cup fresh breadcrumbs or seasoned
• panko
• 1 cup grated swiss cheese
• 1/8 tsp cayenne
• 1 tbsp thyme picked and chopped
• 2 oz brandy (optional – will add richness)
• 1/2 cup chicken stock
• nutmeg, Kosher salt and white pepper to taste
METHOD:
1. Preheat and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Butter an 8×10-inch or similarly sized oven-proof baking dish to prevent sticking and enhance flavour.
2. Cook the Aromatics: In a Dutch oven or heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Add the sliced onion and garlic, cooking until softened and translucent, about 4 minutes. Stir in the thyme, cayenne, nutmeg, salt, and pepper, allowing the spices to become fragrant.
3. Deglaze and Add Cream: If using, deglaze the pot with brandy to add richness and depth to the dish. Pour in the heavy cream and simmer for about 5 minutes to reduce slightly, enhancing the creaminess of the gratin.
4. Cook the Squash: Add the butternut squash slices to the pot and cook for 5 to 8 minutes, until they begin to soften. Taste and adjust the seasoning with more salt and pepper if needed.
5. Assemble the Gratin: Transfer the squash mixture into the prepared baking dish. Sprinkle 3/4 of the grated Swiss cheese over the squash and top with the breadcrumbs. Scatter the remaining cheese on top and dot with the remaining butter to create a golden, bubbly crust.
6. Bake and Serve: Bake in the preheated oven for 30 to 40 minutes, or until the gratin is golden, bubbly, and the squash is fork-tender. Allow the dish to rest for 10 minutes before serving alongside the pork tenderloin.
