Maple Glazed Pork Loin Food

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MAPLE GLAZED PORK LOIN



Maple Glazed Pork Loin image

Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad.

Provided by missdixie

Categories     Meat and Poultry Recipes     Pork

Time 3h10m

Yield 10

Number Of Ingredients 6

1 (5 pound) pork loin roast
¼ cup butter, melted
¼ cup white vinegar
⅓ cup light maple flavored pancake syrup
1 tablespoon cornstarch
¼ cup brown sugar

Steps:

  • Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
  • Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 7.5 g, Cholesterol 119.7 mg, Fat 22.9 g, Protein 36.7 g, SaturatedFat 9.8 g, Sodium 110.3 mg, Sugar 6.6 g

MAPLE-GLAZED PORK TENDERLOIN



Maple-Glazed Pork Tenderloin image

My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn't be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. -Colleen Mercier, Salmon Arm, British Columbia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3/4 teaspoon salt
3/4 teaspoon rubbed sage
1/2 teaspoon pepper
2 pork tenderloins (3/4 pound each)
1 teaspoon butter
1/4 cup maple syrup
3 tablespoons cider vinegar
1-3/4 teaspoons Dijon mustard

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.

Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 573mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

THE MOST DELICIOUS MAPLE GLAZED PORK LOIN



The Most Delicious Maple Glazed Pork Loin image

Wow, wow, wow is all I can say about this recipe. This recipe was taken from the KC Barbeque Society Cookbook and was submitted by Bob Zaban. We make a lot of pork loin in our house and I have to say this is the best recipe we've tried yet. Fancy enough for a nice dinner party and so flavorful. I hope you enjoy it as much as we do!

Provided by Dine Dish

Categories     Pork

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 6

1 (3 lb) boneless pork loin
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup barbecue sauce
1/4 cup maple syrup
2 teaspoons grated orange rind

Steps:

  • Rub pork loin with mixture of ginger and salt.
  • Insert meat thermometer in the thickest part of the pork loin.
  • Arrange hot coals around drip pan in covered grill; place the pork loin fat side up on grill rack over drip pan.
  • Grill with the lid down for 2-2 1/2 hours or to 170 degrees on meat thermometer.
  • Baste frequently with mixture of barbeque sauce, maple syrup and orange rind during the last hour of cooking.
  • Remove to serving platter and cut into thin slices.
  • Garnish with red grapes, green grapes and parsley sprigs (optional).

CHILE MAPLE GLAZED PORK TENDERLOIN



Chile Maple Glazed Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 29

1 cup maple syrup
1 tablespoon minced ginger
1/2 tablespoon minced garlic
1/4 teaspoon chile flakes
1/2 cup veal stock
4 tablespoons butter
6 (8-ounce) caribou tenderloins, pork or veal can be substituted
Salt
Pepper
Braised Red Cabbage, as an accompaniment, recipe follows
Sweet Potato Puree, as an accompaniment, recipe follows
4 tablespoons grape seed oil
2 tablespoons butter
1/2 cup diced smoked bacon
1 red onion cut in small dice
1 head read cabbage, slice thinly
1 tablespoon brown sugar
1 cup red wine
1/2 cup red wine vinegar
Salt
Pepper
4 tablespoons butter
1 pound sweet potatoes, peeled and cut in large dice
1 yellow onion sliced
2 tablespoons minced fresh ginger
2 cups chicken stock
2 cups heavy cream
Salt
Pepper

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.

MAPLE-GLAZED STUFFED ROAST PORK



Maple-Glazed Stuffed Roast Pork image

Give this Maple-Glazed Stuffed Roast Pork a try for your next get-together! With its sweet and savory flavor combination, this roast pork recipe will make you the star of the dinner party. Warning: it's so tasty you may want to keep it all to yourself.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

2 Tbsp. butter
1 apple, chopped
1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 pork loin (2 lb.), butterflied
2 Tbsp. maple-flavored or pancake syrup
2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
1 tsp. chopped fresh rosemary

Steps:

  • Heat oven to 350ºF.
  • Melt butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add hot water and stuffing mix; stir. Remove from heat. Let stand 5 min.; mix lightly.
  • Spoon stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly roll fashion, starting at one short end. Place seam side down, in roasting pan sprayed with cooking spray.
  • Bake 1 hour. Mix syrup, mustard and rosemary until blended; spread over meat. Bake 20 min. or until meat is done (145°F). Remove from oven. Let stand 15 min. before slicing to serve.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g

ROAST MAPLE PORK LOIN



Roast Maple Pork Loin image

Nothing says "holiday meal" to me like a centerpiece-worthy platter of roasted meat and vegetables. The season requires that you have options, because you might be cooking for a crowd or a dinner party. I like to make a little extra of this particular recipe, and use the leftovers for sandwiches. What could be better?

Provided by Melissa Clark

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

3 1/2 pounds pork loin, boneless
Coarse kosher salt
Freshly ground black pepper
4 cloves garlic
1/4 cup sage
6 ounces thick-cut bacon, diced
8 ounces fresh orange juice, from 1 to 2 oranges
1/4 cup maple syrup
2 tablespoons apple cider vinegar
2 teaspoons chili powder, New Mexico or other high-quality, use more or less to taste
5 tablespoons extra-virgin olive oil, divided
2 pounds Brussels sprouts
1 pound butternut squash
8 sprigs thyme
Lemon wedges, optional

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.

PORK LOIN WITH MAPLE MUSTARD GLAZE



Pork Loin With Maple Mustard Glaze image

Make and share this Pork Loin With Maple Mustard Glaze recipe from Food.com.

Provided by Acerast

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

3 garlic cloves, minced
3 tablespoons real maple syrup
1 tablespoon grainy mustard
2 tablespoons extra virgin olive oil
2 lbs pork loin
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • In a small bowl combine garlic, maple syrup, mustard, oil, salt and pepper.
  • Coat pork loin with the mixture.
  • Place pork in a roasting pan and pour any extra syrup on top.
  • Bake for 20-25 minutes per pound or until temperature reaches 150F and juices run clear. (Thanks to AmyR for alerting me to the new cooking times for pork.)
  • Remove from oven and tent with foil. Allow to rest for 10 minutes during which time the temperature will rise to 160F and the juices will distribute evenly. Carve and enjoy.

PORK TENDERLOIN WITH MAPLE GLAZE



Pork Tenderloin with Maple Glaze image

Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.

Categories     Pork     Dinner     Pork Tenderloin     Fall     Maple Syrup     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 6

2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard

Steps:

  • Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
  • Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
  • Arrange pork slices on plates. Spoon glaze over pork and serve.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE



Roast Pork with Maple and Mustard Glaze image

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

MAPLE GLAZED PORK CHOPS



Maple Glazed Pork Chops image

Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. -Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
Salt and pepper to taste
4 bone-in pork loin chops (7 ounces each)
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar

Steps:

  • In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.

Nutrition Facts : Fat 14 g fat (7 g saturated fat), Cholesterol 101 mg cholesterol, Sodium 121 mg sodium, Carbohydrate 68 g carbohydrate, Fiber trace fiber, Protein 32 g protein.

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From seasonsandsuppers.ca


PORK LOIN ROAST WITH MAPLE GLAZE - ENTERTAINING WITH BETH
Place the pork loin on top of the fruit. Brush the loin with ⅓ of the glaze, reserving the rest for basting. Place skillet in a 375F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.
From entertainingwithbeth.com


MAPLE GLAZED PORK LOIN - AIR FRYER RECIPE - FAITH & FAMILY FUN
Maple Glazed Pork Loin . A marinated pork loin roast is coated with a maple syrup glaze and cooked in the air fryer for a juicy, delicious, pork roast. Pork is said to symbolize progress for the upcoming year because pigs root around with their snouts moving forward. That makes this a perfect recipe to enjoy on New Year’s Day! However, this is so delicious you may want to …
From faithandfamilyfun.com


BACON WRAPPED MAPLE GLAZED PORK LOIN - SPICY SOUTHERN KITCHEN
Preheat oven to 375 degrees. In a medium bowl, whisk together brown sugar, Dijon mustard, soy sauce, Worcestershire sauce, cayenne pepper and 1/4 cup maple syrup. Cut any excess fat off of pork loin. Place pork loin in a roasting pan. Season it with salt and pepper. Sprinkle with garlic powder.
From spicysouthernkitchen.com


MAPLE PECAN PORK LOIN - ALL INFORMATION ABOUT HEALTHY ...
To make these maple pecan pork chops, start with 4 boneless pork loin chops cut ¾" thick. Sprinkle both sides with salt and pepper. Then cook chops in a skillet with 1 tbsp of butter for 9 to 13 minutes or until juices run clear, flipping once. Put the chops to the side. Then, in a small bowl, mix 3 tbsp. butter with 2 tbsp. Maple syrup.
From therecipes.info


MAPLE GLAZED PORK TENDERLOIN - COOKING PROFESSIONALLY
Step 1. Coat the tenderloins with the dried sage, sprinkle with salt and pepper. Step 2. Melt butter in skillet until bubbling, add tenderloins and cook until well browned on all sides. Step 3. Reduce heat, cover, and cook until a thermometer inserted into pork registers 150 degrees F (approximately 10 minutes). Step 4.
From cookingprofessionally.com


BEST MAPLE-GLAZED ROAST LOIN OF PORK RECIPES | COMFORT ...
comfort food. Maple-Glazed Roast Loin of Pork. September 24, 2013 . 3.2 (48 ratings) Rate this recipe PREP TIME. 15 min. COOK TIME. 40 min. YIELDS. 10 servings. Roasted, succulent pork loin with a mouth-watering maple glaze. Courtesy of Knorr. Per serving: 260 calories, 10 g total fat, (3 g saturated fat, 0 g trans fat), 75 mg cholesterol, 150 mg sodium, …
From foodnetwork.ca


MAPLE-GLAZED ROASTED PORK TENDERLOIN
Place the pork tenderloins in the pan and pat dry with a paper towel. Whisk together the maple syrup, Dijon mustard, whole grain mustard, thyme, oregano, salt and pepper in a small bowl. Rub the mixture over the pork tenderloins. Roast for 20-25 minutes or until the internal temperature reaches 145°F. Allow the tenderloins to rest for 5 ...
From foodlion.com


ROASTED PORK TENDERLOIN WITH MAPLE GLAZE | MEL'S KITCHEN CAFE
Not only is this roasted pork tenderloin with maple glaze incredibly simple to make, the sweet and smoky flavors are an amazing combination! It’s no secret that I worship and adore pork tenderloin. It’s lean and super tender and just plain delicious…if cooked the right way and with the right ingredients, that is. Even with all my tried-and-true pork tenderloin recipes …
From melskitchencafe.com


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