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-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 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.
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.
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 PECAN PORK TENDERLOIN RECIPE
We love a delicious pork tenderloin. Your taste buds will welcome the crunchy topping made of brown sugar, maple syrup, and pecans. Cook it in the oven for about an hour and you will have an amazing dinner.
Provided by Momma Cyd
Categories Main Course
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Line a cookie sheet with foil and spray with non stick cooking spray.
- Place pork tenderloin on foil and season with salt and pepper on both sides of meat. Set aside.
- In a medium sized bowl combine the brown sugar, maple syrup, mustard, and pecans.
- Stir until well combined.
- Spoon the maple syrup and pecan mixture over the top of the pork tenderloin.
- Cook uncovered for about an hour, or until the internal temperature of the pork reaches 145 degrees. If the glaze starts to get well done, place tented foil loosely over the pork during the cooking time.
- After it's done cooking, let the meat rest for about 5-10 minutes. Slice and serve.
Nutrition Facts : Calories 421 kcal, Carbohydrate 38 g, Protein 36 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 111 mg, Sodium 186 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
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