Maple Crusted Pork Tenderloin Food

MAPLE-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

MAPLE ROASTED PORK TENDERLOIN

Steps:

• Trim pork of all visible fat.
• Whisk together all remaining ingredients; pour over pork and marinate in refrigerator for 1 hour.
• Put pork and marinade it a small roasting pan or baking dish.
• Roast uncovered for 40 minutes at 350 F.
• Pork should still be slightly pink in the middle.
• Let pork stand for 10 minutes (it will continue to cook).
• Cut into thin slices.
• Drizzle sauce over pork.
• Serve.

MAPLE CRUSTED PORK TENDERLOIN

Steps:

• Put the rack in the middle of the oven. Preheat oven to 350 F (180 C).
• Flour the pork tenderloins. In a ovenproof skillet, brown the pork in butter and oil. Add salt and pepper. Remove from the skillet. Set aside.
• Add a little bit of butter in the skillet if needed, then softened the shallots in the skillet. Add mustard, maple syrup and let simmer about 1 minute, until sauce thickens. Put the tenderloins back in the skillet and coat well with the sauce.
• Cook in oven 16 to 17 minutes. It will still be pink a little bit.
• Remove from the oven and cover with foil paper. Let rest 5 minutes before slicing. Garnish with fresh thyme.

PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP

Steps:

• Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
• Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
• 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
• 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
• 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.

MAPLE PECAN PORK TENDERLOIN RECIPE

Steps:

• Heat oven to 400 degrees.
• Line a cookie sheet with foil and spray with non stick cooking spray.
• Place pork tenderloin on foil and season with salt and pepper on both sides of meat. Set aside.
• In a medium sized bowl combine the brown sugar, maple syrup, mustard, and pecans.
• Stir until well combined.
• Spoon the maple syrup and pecan mixture over the top of the pork tenderloin.
• Cook uncovered for about an hour, or until the internal temperature of the pork reaches 145 degrees. If the glaze starts to get well done, place tented foil loosely over the pork during the cooking time.
• After it's done cooking, let the meat rest for about 5-10 minutes. Slice and serve.

ROAST MAPLE PORK LOIN

Steps:

• Season the pork loin with 1 tablespoon of salt and a generous amount of black pepper. Chop the garlic and sage together to make a coarse rub for the pork. Rub it into the pork loin. Cover with plastic and refrigerate for a few hours, preferably overnight. Remove it from the refrigerator 30 minutes before you're going to cook. (Note: Please allow 8 hours for overnight marinating.)
• Preheat the oven to 425 degrees F. Set a medium sauté pan over medium-high heat. Add the bacon to the pan, and fry until crisp and fully rendered. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the pan to the heat.
• Add the orange juice, maple syrup, apple cider vinegar, and chili powder to the sauté pan with the rendered bacon fat. Simmer the glaze until it thickens and becomes syrupy, about 2-3 minutes. Once the glaze has thickened, drizzle in a tablespoon of olive oil, for added body and glossiness. Set aside.
• Trim, clean, and halve the Brussels sprouts. Spread them out on a rimmed baking sheet. Set aside.
• Peel and cut the butternut squash into quarter-moon shapes, ¼-inch thick. Spread out on a second rimmed baking sheet. Set aside.
• Remove the plastic wrap from the rested pork loin, and discard. Brush the sage/garlic mixture off and place the loin, fat side up, on the third rimmed baking sheet. Drizzle half of the cooled glaze over the pork loin, smearing it in with your hands. Coat the vegetables in the remaining olive oil, scatter a few sprigs of thyme on the trays, and season with salt. Toss with the remaining glaze. Place the trays in the oven and set a timer for 10 minutes.
• Check the vegetables after 10 minutes; remove from the oven once they're golden brown and slightly soft in the middle. Drop the oven's temperature to 375 F and continue roasting the pork loin until an instant-read thermometer inserted into the thickest end reads 140 degrees F, about 20-30 minutes. Remove from the oven and let rest.
• Spread the roasted vegetables on a large serving platter. Slice half of the pork loin, and arrange on top of the vegetables. Garnish with the cooked bacon and lemon wedges. Serve immediately.

MAPLE BAKED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
• Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
• Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

MAPLE-GARLIC MARINATED PORK TENDERLOIN

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.

MAPLE ROAST PORK

Steps:

• Position racks in upper and lower oven; heat oven to 450°F. Coat pork with 1 teaspoon oil; sprinkle with 1 tablespoon thyme, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Place pork in center of pan; roast on upper rack until browned, 10 minutes. In a bowl, combine syrup, vinegar and mustard. In another bowl, toss sweet potatoes and apples with remaining 1 tbsp thyme, 2 tsp oil, 1/2 tsp salt and 1/4 tsp black pepper; spread in a single layer around pork on pan. Coat pork with half syrup mixture; place pan on lower rack; roast until pork's internal temperature reaches 145°, 10 to 15 minutes. Transfer pork to a plate; cover loosely with foil; let rest 10 minutes. Turn sweet potatoes and apples; continue roasting until tender, 8 to 10 minutes. Spoon remaining syrup mixture over pork; slice and serve with sweet potatoes and apples.