Maple and Garlic Marinated Pork Tenderloin

Maple and Garlic Marinated Pork Tenderloin

2
Tigerlady 1

"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

8 h 40 m servings 301 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

2

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. ...

I love sesame oil so I doubled the amount suggested...but I would even add more next time. I loved this sauce/marinade it was so good; sweet but not overly. I made it with pan fried kale with ga...