Maple Mustard Pork Tenderloin Food

MAPLE MUSTARD PORK TENDERLOIN RECIPE

Steps:

• Gather the ingredients.
• Line a baking dish with nonstick foil. Heat oven to 350 F.
• Trim excess fat and silver skin from the pork tenderloin and pat dry. Sprinkle with the grill seasoning or a seasoning blend, or use salt and pepper.
• In a large skillet over medium-high heat, heat olive oil. Add the pork and sear on all sides. Meanwhile, combine the syrup and mustard in a large cup or small bowl, whisking until smooth.
• Arrange the pork in the baking dish and roast for 12 minutes. Brush generously with about half of the mustard mixture and roast for 5 more minutes, or until the pork registers about 145 F on an instant-read thermometer in the thickest part of a tenderloin.
• Put the remaining sauce in the microwave and heat to boiling, or put the sauce in a saucepan and heat on the stovetop.
• Let the pork rest for 5 minutes, then slice and drizzle with the remaining heated 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-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.

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

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.

MAPLE MUSTARD GLAZED PORK TENDERLOIN

Steps:

• Pre heat ove to 425 F.
• Rub tender loin with oil and seasonings.
• Sear in oven turning often for 5 minutes.
• Turn down heat and continue to bake for 15 minutes.
• Mix mustard and syrup together.
• Glaze tenderloin with mustard/syrup mixture.
• Bake 5 more minutes.

MAPLE MUSTARD MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl. Shape into 24 meatballs, about 1 1/2 inches in diameter.
• Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.
• Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.
• Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.

BACON WRAPPED PORK TENDERLOIN WITH MAPLE-MUSTARD SAUCE

Steps:

• Sauce:.
• Combine ingredients.
• simmer till thickened approximately 15-20 minutes.
• Pork Tenderloin.
• Coat pork with mustard.
• wrap with bacon.
• Roast at 350 degrees till internal temp of 170 degrees. approximately 1-1 1/2 hours.