Pork Tenderloin With Maple Glaze Food

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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 BALSAMIC PORK TENDERLOIN



Maple Balsamic Pork Tenderloin image

This pork tenderloin is glazed with a combination of maple syrup, balsamic vinegar, garlic, and seasonings. If you try this one you will see it's a winner.

Provided by Sageca

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 pork tenderloin
salt and pepper
2 tablespoons flour
olive oil
6 ounces sliced mushrooms (optional)
2 green onions, sliced
1 shallot, finely chopped
2 large cloves garlic
glaze
1/3 cup balsamic vinegar
2 tablespoons maple syrup

Steps:

  • Heat oven to 350°.
  • Slice pork tenderloins crosswise into 1-inch rounds.
  • Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
  • Cover bottom of skillet with olive oil.
  • Over medium heat brown pork for about 2 minutes on each side.
  • Remove the medallions to a plate.
  • Add the mushrooms, shallots and green onions to the pan.
  • Cook until mushrooms are just tender.
  • Put the pork tenderloin back in the skillet and add balsamic vinegar and maple syrup. Stir to coat all pieces of pork.
  • Transfer to a baking pan and place the oven and bake for 30 minutes, stirring once.
  • Serve pork with rice, mashed or roasted potatoes.

Nutrition Facts : Calories 48.5, Fat 0.1, Sodium 3, Carbohydrate 11.6, Fiber 0.3, Sugar 6.2, Protein 0.8

MAPLE CRUSTED PORK TENDERLOIN



Maple Crusted Pork Tenderloin image

Make and share this Maple Crusted Pork Tenderloin recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

flour
2 pork tenderloin, of 454 g each
1 tablespoon butter
1 tablespoon vegetable oil
salt and pepper
2 shallots, chopped
1 tablespoon Dijon mustard
1/4 cup maple syrup
fresh thyme (optional)

Steps:

  • Put the rack in the middle of the oven. Preheat oven to 350 F (180 C).
  • Flour the pork tenderloins. In a ovenproof skillet, brown the pork in butter and oil. Add salt and pepper. Remove from the skillet. Set aside.
  • Add a little bit of butter in the skillet if needed, then softened the shallots in the skillet. Add mustard, maple syrup and let simmer about 1 minute, until sauce thickens. Put the tenderloins back in the skillet and coat well with the sauce.
  • Cook in oven 16 to 17 minutes. It will still be pink a little bit.
  • Remove from the oven and cover with foil paper. Let rest 5 minutes before slicing. Garnish with fresh thyme.

Nutrition Facts : Calories 279.6, Fat 10.2, SaturatedFat 3.5, Cholesterol 114.5, Sodium 135.2, Carbohydrate 10.1, Fiber 0.1, Sugar 8, Protein 35.1

MAPLE GLAZED PORK TENDERLOINS



Maple Glazed Pork Tenderloins image

These pork tenderloins look so good and it is an easy recipe. Look for the Apple Summer Slaw recipe I will post to have as a side dish. Yummy! This recipe comes from Pillsbury Cool Cooking for Hot Days cookbooklet dated July 1997 #197.

Provided by lauralie41

Categories     Pork

Time 30m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 8

1 teaspoon dried thyme leaves, crushed
1 teaspoon dried marjoram, crushed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 lb pork tenderloin, cut into 1/2-inch slices
1 tablespoon margarine, or butter
2 tablespoons real maple syrup, or Hungry Jack microwave ready regular syrup

Steps:

  • In a plastic, resealable bag combine the first 5 in bag. Seal and shake well.
  • Add pork slices to bag, reseal and shake to coat the pork well.
  • In large nonstick skillet melt margarine or butter over medium-high heat. Add pork mixture to skillet, cook 8-10 minutes or until browned and no longer pink. When browned, add syrup and glaze pork well while stirring.

Nutrition Facts : Calories 189.2, Fat 6.9, SaturatedFat 1.9, Cholesterol 73.7, Sodium 239.1, Carbohydrate 7.1, Fiber 0.1, Sugar 6.1, Protein 23.5

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.

MAPLE MUSTARD GLAZED PORK TENDERLOIN



Maple Mustard Glazed Pork Tenderloin image

Make and share this Maple Mustard Glazed Pork Tenderloin recipe from Food.com.

Provided by School Chef

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 pork, tender loin about 1 pound
1 teaspoon salad oil
2 teaspoons McCormick's Montreal Brand steak seasoning
2 tablespoons maple syrup
1 tablespoon Dijon mustard

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-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

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