Pork Tenderloin With Maple Garlic Sauce Food

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.

PORK TENDERLOIN WITH MAPLE PECAN MARINADE

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.

APPLE-MAPLE GLAZED PORK TENDERLOIN

Steps:

• Sprinkle salt and pepper on all sides of tenderloins.
• In a small saucepan, combine syrup, jelly and garlic.
• Bring to a boil over high heat and boil gently until thickened and reduced to 1/2 cup, (about 4 to 5 minutes).
• Brush half of syrup mixture over tenderloins.
• Grill, covered over medium coals 10 minutes, turning once.
• Brush remaining syrup mixture over tenderloins.
• Continue to grill 5 to 10.
• minutes or until instant read thermometer inserted in center of meat registers.
• 160 degrees (tenderloins will be barely pink in center), turning once.
• Carve tenderloins crosswise into 1/4-inch thick slices.

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 CURRY PORK TENDERLOIN

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.

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.