Maple-Garlic Marinated Pork Tenderloin
Wow. This is just fantastic. Do NOT substitute anything else for the genuine maple syrup (pancake syrup is a big NO) or the sesame oil (NOT the same as olive oil or veg oil at all)…. They have very distinct, smoky-sweet flavors that are absolutely perfect opposite the mustard and garlic for this recipe. I had what I thought was one tenderloin at 2.38 lbs but it turned out to be two separate tenderloins at a little over a pound each. Like others, I made extra marinade and boiled/reduced it on the stove while the pork cooked in the oven (at 375 for 35-40 minutes). Used a meat thermometer to make sure it came to 160 degrees internal temp and then rested the meat for about 10 minutes. I also basted it with the reduced marinade just once, and that was immediately once I took it out of the oven. While cooking, the marinade that ran off the pork did burn but not the marinade that was actually on the pork. It was super tender, moist, smoky/sweet/savory, and sliced into medallions that I drizzled the sauce over…. Well, it was perfection. I served it with Baked Sweet Potatoes that I found on this site that is a roasted, non-sweet version of the veggie. They paired wonderfully, but this would be magnificent sliced over simple, whipped Yukon Golds and then drizzled with the sauce. Leftovers would also be amazing sliced and served as sandwiches on Hawaiian rolls. Out of the park delicious… one of the best things I have ever cooked!!!
UPDATE: leftovers on Hawaiian rolls - FAB!
4 users found this review helpful
Jan. 16, 2015