MAPLE-GLAZED PORK TENDERLOIN
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
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
MAPLE ROASTED PORK TENDERLOIN
A deliciously sweet pork tenderloin. Do NOT substitute pancake syrup -- this needs real maple syrup. From "Crazy Plates".
Provided by Shawnee TX
Categories Pork
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
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 BAKED PORK LOIN ROAST
This is a GREAT recipe. Do not let the ingredients scare you, they combine to make a really great taste. The pork is so moist and tender that it will fall apart when you go to cut it. I find it comes out best with the loin that has two sections. If it is a single loin, it still comes out great, but does not fall apart quite so much. Everyone who tries this loves it so far. It's my husband's favorite and very easy to make. It cooks for 1 hr 45 min - 2 hrs.
Provided by Janet P.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 28.1 g, Cholesterol 126.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 41 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 22.7 g
PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP
We dare you not to go hog wild for our shortcut barbecued pork tenderloin. Oven broiled until golden, this is just the right cure for the cold weather no-'cue blues. From the Great Big Food Show
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
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.
ROAST MAPLE PORK LOIN
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
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 CURRY PORK TENDERLOIN
My sister-in-law made this one day and I loved it. I never would have tried it had I not tasted it first. It now makes a regular appearance in our dinner menus. It comes from the cookbook, 'Crazy Plates'. I have on occasion overdone the orange zest so now I often leave it out.
Provided by Laowai wife
Categories Pork
Time 50m
Yield 1 Pork tenderloin, 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim pork of visible fat.
- Place pork in a large resealable bag.
- Wisk all the ingredients together and pour over pork.
- Marinate for at least 1 hour.
- Transfer pork and marinate to a small roasting or baking pan.
- Roast, uncovered at 350 F for 40 minutes It should still be slightly pink.
- Let stand for 10 minutes before slicing.
- Drizzle with extra sauce and serve.
PORK TENDERLOIN WITH MAPLE GLAZE
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
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.
MAPLE-ORANGE PORK TENDERLOIN
A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. It's a favorite with Penny Fraser of Calgary, Alberta.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.
Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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
MAPLE ROAST PORK
Make a sweet-and-sour maple syrup for covering the pork.
Provided by Georgia Downard
Categories Pork Dinner Fall Healthy Maple Syrup Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
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.
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