MAPLE-GLAZED PORK CHOPS
A tasty way to fix pork chops that can be grilled or prepared in the oven. The sauce is also good on ham. From Pillsbury Grilling & Picnics. Be sure to use a good maple syrup from the US's Northeast region.
Provided by lazyme
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill directions:.
- Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
- When ready to grill, place pork chops on medium heat 4 to 6-inches from medium coals. Cook 15 minutes, turning once.
- Brush pork chops with glaze. Cook an additional 10 minutes or until no longer pink, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.
- Oven Directions:.
- Preheat oven to 350 degrees.
- Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
- Brush pork chops with glaze. Bake pork chops for 30 minutes, basting with glaze every 8-10 minutes.
- Bring any remaining glaze to a boil; serve with pork chops.
Nutrition Facts : Calories 423, Fat 14.6, SaturatedFat 5, Cholesterol 75, Sodium 429.9, Carbohydrate 50.6, Fiber 0.3, Sugar 44.9, Protein 23
MAPLE-GARLIC MARINATED PORK TENDERLOIN
A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin.
Provided by LESLEYCAN
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h30m
Yield 6
Number Of Ingredients 6
Steps:
- Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
- Preheat grill for medium-low heat.
- Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
- Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 36.8 g, Cholesterol 73.7 mg, Fat 4.9 g, Protein 23.5 g, SaturatedFat 1.5 g, Sodium 188.9 mg, Sugar 31.3 g
GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
GRILLED MAPLE PORK CHOPS
Pork chops on the grill are hard to beat. The marinade is simple, and so good. -Nicholas King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 509 calories, Fat 19g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 65g protein.
GRILLED SPICY PORK TENDERLOIN
Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED PORK TENDERLOIN WITH PEACH BOURBON GLAZE
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Bring peaches, maple syrup, and lemon juice to a boil in a small sauce pan. Reduce heat and simmer for 20 to 30 minutes until peaches are caramelizing. Remove from heat and cool. Mash peaches with a potato masher for a more textured glaze or puree in a food processor if you want a smoother glaze.
- 2. Transfer peaches to a small bowl and combine with bourbon, vinegar, mustard, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- 3. Preheat grill to medium high heat (450 degrees). Season pork tenderloins with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top tenderloins with peach glaze.
- 4. Turn off one burner on the grill and place tenderloins over burner that is off. Cook for 15 to 20 minutes or until internal temperature reaches 145 degrees. Remove from grill, cover with foil, and let rest for 10 minutes.
- 5. Slice and serve immediately.
ISLAND GLAZED PORK TENDERLOIN
Enjoy this easy, juicy, 30-minute Island Glazed Pork Tenderloin with a sweet and spicy island-inspired glaze! The flavors of cinnamon, cumin, chili powder, garlic, brown sugar, and a little bit of heat all come together in one delightfully delicious glaze over tender, melt-in-your-mouth pork tenderloin.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)
- Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
- Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
- Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
- Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.
Nutrition Facts : Calories 566 kcal, Carbohydrate 42 g, Protein 59 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1331 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
GRILLED CUMIN SPICED PORK TENDERLOIN
This easy Grilled Cumin Spiced Pork Tenderloin is perfect for summer nights. I season it with a quick, flavorful rub then throw it on the grill. While it cooks for 30 minutes, I make a salad and dinner is ready!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Combine the spices then season the tenderloin all over.
- Preheat the grill to high, or preheat the broiler to high.
- Grill or broil the tenderloin, covered on high 5 minutes on each side, then move to indirect heat if grilling, cover the grill and cook an additional 10 to 12 minutes, turning halfway, until an instant read thermometer inserted in the center reads 145°F* (about 22 to 25 minutes total). For a thicker tenderloin, add more time.
- Let the pork rest about 5 minutes before slicing.
Nutrition Facts : ServingSize 3 oz, Calories 162 kcal, Carbohydrate 2 g, Protein 27 g, Fat 5 g, Cholesterol 81 mg, Sodium 351 mg, Fiber 1 g
SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine all ingredients in a medium bowl.;
- Combine all ingredients in a small bowl.;
- Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
- 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
- Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.
GRILLED MAPLE BACON PORK TENDERLOIN
Pork tenderloin, wrapped in bacon, basted in Mom's Maple Glaze ( click the link to get the recipe), and grilled to perfection.
Provided by Two Lucky Spoons
Categories dinner
Time 45m
Number Of Ingredients 3
Steps:
- Prepare your grill for indirect grilling. On a gas grill, light the outer burners and leave the middle burner off. On a charcoal grill, place lighted coals on either side of the grill, with no coals in the middle.
- While the coals are getting hot, prepare Mom's Maple Glaze.
- Prepare a bacon weave by laying out 6 slices of bacon side by side, and weaving in an additional 6 slices of bacon perpendicular to the first six.
- Brush Mom's Maple Glaze to the pork tenderloin liberally , then wrap the bacon weave around the pork tenderloin and apply the glaze to the bacon as well.
- Place on the center of the grill and grill indirectly for 20 to 30 minutes or until the internal temperature reaches 145 degrees. Let rest, tented with foil for 5 minutes. Slice and serve.
Nutrition Facts : Calories 718 kcal, ServingSize 1 serving
CHILE MAPLE GLAZED PORK TENDERLOIN
Steps:
- In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half. Be careful not to allow to boil over.
- Preheat oven to 450 degrees F.
- Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper. Serve with Braised Red Cabbage and Sweet Potato Puree.
- In a heavy-bottomed pot on medium heat, melt the butter in the oil. Add the bacon and onions and cook for 2 to 3 minutes. Add the remaining ingredients and cover. Turn down the heat to low. Cook for 20 minutes, stirring every few minutes. When cabbage is tender, season with salt and pepper.
- Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes. Strain off excess liquid, puree, and season.
GRILLED PORK TENDERLOIN WITH CHILI MAPLE GLAZE
These cutlets are brined for one day, so plan ahead. From Gourmet, June 1998.
Provided by Vicki Butts (lazyme)
Categories Pork
Time 30m
Number Of Ingredients 5
Steps:
- 1. In a bowl large enough to hold pork covered with water, stir together salt and water until salt is dissolved. Add pork, making sure it is completely covered by brine. Marinate pork, covered and chilled, 1 day.
- 2. Prepare grill.
- 3. In a small bowl stir together the syrup and chili powder.
- 4. Discard brine and diagonally cut pork into 3/4-inch pieces.
- 5. Put pork between sheets of plastic wrap and flatten with a rolling pin to make 1/4-inch thick cutlets. Pat pork dry and season with salt.
- 6. Grill pork on a lightly oiled rack set 5-6 inches over glowing coals until just cooked through 2-3 minutes on each side.
- 7. Brush pork with glaze and grill 15 seconds more on each side. (Alternatively, pork may be grilled in a hot well seasoned ridged grill pan over moderately high heat).
GRILLED PORK CUTLETS WITH MAPLE CHIPOTLE GLAZE
This is a quick and easy glaze with a spicy, smoky flavor that we make often for our pork chops. From the Black Dog Tavern's Summer on the Vineyard recipe book.
Provided by Dr. Jenny
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your grill. In a small saucepan, bring the first four glaze ingredients to a boil.
- In a small jar, mix together the cornstarch and water. Put the lid on and shake vigorously (it should have the consistency of whole milk).
- Pour the cornstarch slurry into the boiling glaze mixture and reduce to a simmer. Cook about 2 minutes until it becomes clear and thickens.
- Season the cutlets with salt and pepper and brush with a little oil.
- Grill cutlets 3 to 5 minutes per side, brushing glaze on while cooking.
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ROASTED PORK TENDERLOIN WITH MAPLE GLAZE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.5/5 (158)Total Time 45 minsCategory PorkCalories 464 per serving
- Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
- Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
- In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
- Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
GRILLED MAPLE-HERB GLAZED PORK TENDERLOIN - PILLSBURY.COM
From pillsbury.com
4/5 (1)Category EntreeServings 4Total Time 35 mins
- When ready to grill, place pork tenderloin on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 22 minutes or until no longer pink in center, turning frequently and brushing with glaze during last 10 minutes of cooking time. Let stand 5 minutes. Cut pork into slices. Discard any remaining glaze.
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- Whisk the marinade ingredients together in a large bowl. You can also use a large sealable baggie or plastic bag.
- Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration. The marinade can be made up to 2 days in advance.
- For the glaze, whisk together the glaze ingredients in a small bowl. Pour them into a small pot and bring to a quick boil. Reduce the heat and simmer for 10-15 minutes, or until the glaze thickens up. Remove from heat and it will thicken even more as it cools.
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CHILI-RUBBED PORK WITH APRICOT GLAZE - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.6/5 (11)Category PorkServings 6Total Time 2 hrs 40 mins
- Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.
- Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.
- Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 5 minutes before slicing.
- Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.
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- Pork and Pink Bean Soup with Corn Muffin Croutons. This fun, rustic dish is a cross between baked beans and tomato soup.
- Pork-and-Pineapple Fried Rice. Star chef Andrew Carmellini's incredible fried pork is studded with lean maple-cured bacon.
- Grilled Maple-Brined Pork Chops. Chef Melissa Kelly uses a sweet and tangy maple-syrup and cinder-vinegar brine to enhance the natural juiciness of the meat.
- Maple-Roasted Pork Spareribs. Vermont's fabulous maple syrup stars in the sweet glaze for these juicy ribs.
- Maple-Glazed Pork Chops with Toasted Pecans. These sweet-spicy pork chops feature pure maple syrup and Sriracha.
- Maple-Brined Pork Tenderloin. Chef Scott Boggs keeps his pork tenderloin extra-juicy by soaking it in a spiced, maple-sweetened apple cider brine; the sugars in the syrup caramelize as the meat roasts.
- Campfire Bacon with Maple-Citrus Glaze. Maple syrup, sherry vinegar and citrus combine to make a terrific glaze for thick slices of slab bacon in this simple, six-ingredient recipe.
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