Recipe by Tigerlady
"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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freshly ground black pepper to taste
1 1/2 pounds
olive oil, or as needed
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple and Garlic Marinated Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 65
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