Raspberry Maple Glazed Pork Tenderloin Food

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.

GRILLED PEPPERED RASPBERRY GLAZED PORK TENDERLOIN

Steps:

• Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.

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 GLAZED PORK TENDERLOINS

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.

PORK TENDERLOIN WITH RASPBERRY SAUCE

Steps:

• Heat butter in an oven proof saucepan. Add tenderloin and quickly brown on all sides. Transfer tenderloin to oven and take in a preheated 400 degree oven for 15-20 minutes.
• Return saucepan to stove top; remove tenderloin and keep warm. Add shallots and garlic to drippings in pan and saute til transparent. Deglaze pan by adding wine and vinegar all at once. Boil until mixture is thickened. Add preserves and cook on medium heat until mixture is thick and glossy. Whisk in mustard, making sure sauce is well combined. Remove from heat. Slice the meat and transfer to plates; drizzle sauce over and serve.

MAPLE GLAZED PORK TENDERLOIN

Steps:

• Mix syrup, dijon mustard, vinegar and soy sauce to make the glaze.
• Season tenderloin with salt and pepper in a shallow pan and cover with the glaze.
• Surround pork with the vegetables.
• Baste frequently with the sauce.
• Bake until internal temperature reaches
• 160 degrees.