Maple and Garlic Marinated Pork Tenderloin Recipe - Allrecipes.com
Maple and Garlic Marinated Pork Tenderloin Recipe
  • READY IN 8+ hrs

Maple and Garlic Marinated Pork Tenderloin

Recipe by  

"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.'"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    8 hrs 40 mins

Directions

  1. 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.
  2. Remove pork from marinade and pour marinade into a small saucepan. Cook marinade over medium-low heat until bubbling, about 5 minutes.
  3. 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).
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Reviews More Reviews

Aug 17, 2014

I followed the recipe exactly, with only two exceptions: I used clarified butter instead of olive oil to brown the tenderloin (for its higher smoke point), and I added about 1/2 tsp. of salt. The marinade is very sweet, and only the sweetness and a hint of garlic came through. I was very surprised that the sesame oil and the horseradish were completely lost. That can be adjusted, because DH and DS really liked the flavor. The tenderloin was moist and juicy. I see the author describes this dish as "grilled", but it was pan-roasted. I followed the directions, and I was happy to try this method, since I have only done stovetop with medallions. Thanks for the idea.

 

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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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