MAPLE AND GARLIC MARINATED PORK TENDERLOIN
Grilled pork tenderloin marinated in a deliciously sweet blend of real maple syrup, Dijon mustard, and a hint of sesame oil. Because I have one step-daughter that only eats chicken or fish, I separated some of the sauce into two bags; one for pork and one for 2 chicken breasts. She gave me one of the best compliments she ever has in the last year for my cooking: 'It is fine-dining quality.'
Provided by Barbara
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h40m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk onion, maple syrup, Dijon mustard, garlic, horseradish, sesame oil, and black pepper together in a shallow bowl. Add pork to marinade and turn to coat. Cover bowl with plastic wrap and marinate pork, 8 hours to overnight.
- Remove pork from marinade and pour marinade into a small saucepan. Cook marinade over medium-low heat until bubbling, about 5 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook pork in the hot oil, basting with marinade, until browned, 2 to 3 minutes per side. Reduce heat to low and cook pork, basting occasionally with marinade, until no longer pink in the center, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 301.3 calories, Carbohydrate 38.5 g, Cholesterol 63.1 mg, Fat 7.2 g, Fiber 0.3 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 176.4 mg, Sugar 31.8 g
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
BEER BRAISED PORK LOIN
A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.
Provided by Mark D. Wilder
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
- Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
- Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
- Return pork roast to the pot and cover.
- Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
- Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
- Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
- Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 11.2 g, Cholesterol 99.2 mg, Fat 16.2 g, Fiber 2.3 g, Protein 34.1 g, SaturatedFat 4.4 g, Sodium 670.3 mg, Sugar 4.4 g
BEER-MARINATED PORK TENDERLOIN WITH RED CABBAGE
Provided by Bon Appétit Test Kitchen
Categories Beer Pork Roast Dinner Pork Tenderloin Winter Cabbage Bon Appétit Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 tablespoon vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
- Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8-10 minutes.
- Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°F, 10-15 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.
- Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15-20 minutes. Add remaining 1 teaspoon vinegar and toss to combine.
- Slice pork and serve with cabbage mixture and sauce.
PORK TENDERLOIN WITH LIME-BEER MARINADE
I tried this recipe as I have never done pork tenderloin on the barbeque grill. It came out absolutely wonderful. I served it with boiled new potatoes and corn on the cob. If you have any leftovers, they can be easily reheated in the microwave with no loss of flavour. Please note that marinating time is included in the cooking time.
Provided by Irmgard
Categories Pork
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper.
- Add the pork; turn to coat.
- Cover and marinate in the refrigerator for 4 hours.
- Place the pork on a greased grill over medium-high heat; brush with any remaining marinade.
- Close the lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.
- Transfer to a cutting board; tent with foil and let stand for 5 minutes.
- Slice and serve.
Nutrition Facts : Calories 255.8, Fat 9.4, SaturatedFat 3.2, Cholesterol 112.3, Sodium 238.7, Carbohydrate 4, Fiber 0.5, Sugar 0.4, Protein 35.5
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 PECAN MARINADE
This can be made on the grill or broiled in the oven, I most always prepare 4 pork tenderloins so I will have leftover pork for the following day, sliced thinly served on crusty buns as sandwiches topped with BBQ sauce and chopped onions, plan ahead the pork needs to marinade for 8 hours or up to 24 hours --- this is very good!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut slits in the pork tenderloins to absorb more marinade, and place in a shallow glass pan.
- Top with onions and garlic (if using) with hands, distribute the onions and garlic over the pork.
- In a separate bowl combine olive oil, maple syrup, honey, pecans, mustard, chili powder, thyme, salt and red pepper flakes; mix to combine.
- Pour over pork and refrigerate for a minimum of 8 hours or overnight.
- When ready to cook, place the pork on the grill or broil in the oven (reserve the marinade).
- If grilling, cook the tenderloins on a medium-low heat (covered grill) for about 10 minutes on each side, or until done.
- Let the tenderloin rest for 15 minutes before slicing.
- *NOTE* When the pork is on the grill heat the marinade, and simmer for about 10-15 minutes, and serve over the tenderloins.
Nutrition Facts : Calories 684.2, Fat 33.8, SaturatedFat 6, Cholesterol 124.7, Sodium 527, Carbohydrate 57.6, Fiber 3.3, Sugar 49.3, Protein 41.6
MAPLE BEER PORK TENDERLOIN
We make this often. If maple syrup is not available, I have made this with Honey, but not quite as good.
Provided by Nat Da Brat
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan (med. heat), melt butter and add onion, until transparent.
- Turn heat up to high, add beer, dijon and maple syrup.
- Bring to a boil stirring, until it foams and rises.
- Remove from heat and let cool at room temp.
- Once cooled, put your roast in a large freezer bag, and pour marinade inside.
- Let stand in fridge for at least 6 hrs, I prefer overnight.
- Remove roast from bag, and pat dry.
- Put in a shallow roasting pan, preheat oven to 425 F, and roast til' meet thermometer reads 155 F.
- Let stand for 15 to 20 minutes, cut into thick medallions.
- I serve this with roasted garlic mashed potatoes, and maple glazed carrots and turnips.
- Enjoy!
Nutrition Facts : Calories 342.5, Fat 8.2, SaturatedFat 3.4, Cholesterol 89.7, Sodium 335.7, Carbohydrate 33.2, Fiber 1.1, Sugar 25.1, Protein 27.7
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.
PORK TENDERLOIN MAPLE AND BEER MARINADE
Make and share this Pork Tenderloin Maple and Beer Marinade recipe from Food.com.
Provided by Sarahmai
Categories Healthy
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- mix all ingredients together (except pork).
- Put pork in a large ziplock bag or bowl and pour marinade over top. refrigerate 6-24 hours.
- cook as usual.
Nutrition Facts : Calories 328, Fat 9.7, SaturatedFat 3.2, Cholesterol 110, Sodium 242.9, Carbohydrate 19.5, Fiber 0.9, Sugar 11.6, Protein 35.9
PORK TENDERLOIN STUFFED WITH PEARS AND MAPLE
Provided by Metro
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F/190°C.In a pot, bring to a boil 3/4 cup (180 mL) of maple syrup and add the pears.Cook about 5 min or until the pears come apart easily.Strain the mixture. Keep the liquid warm. It will be used to prepare the sauce and the pulp will be used to stuff the pork tenderloin.Incise the pork in two, season it and stuff it with the pear pulp. Close the tenderloin and finely coat it with flour.In a pan, heat half of the butter. Brown the tenderloin on all sides and finish cooking in the oven for about 20 min.In a pot, heat the liquid and then add the rest of the maple syrup and the coriander.Cook 2-3 min and incorporate remaining butter, whipping vigorously.Serve warm and top with the sauce.
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
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- Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Grease grill grates.
- Remove pork from marinade, letting excess drip off. Reserve marinade. Grill pork for about 12 minutes, turning a couple times, until it reaches an internal temperature of 145°F. Let meat rest for 5 minutes before slicing.
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- Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
- Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.
- Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.
- While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.
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- Mix together bourbon, maple syrup, 1 Tbsp avocado oil, garlic, sea salt, pepper, and cayenne in a medium-sized glass or ceramic mixing bowl. Stir to dissolve the salt. Add in tenderloins and submerge in the liquid. If they aren't submerged, you may want to try in a smaller bowl. Cover with an air-tight lid or Bee's Wrap (a reusable alternative to plastic wrap! So cool!) and refrigerate overnight.
- Remove the tenderloins from the marinade (make sure to save the marinade!) and dry them off completely with a kitchen towel or paper towels. Set aside.
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Ratings 34Calories 186 per servingCategory Healthy Pork Roast Recipes
- Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145 degrees F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
- Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
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