Recipe by LESLEYCAN
"A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin."
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fresh ground black pepper to taste
1 1/2 pounds
********** Oustanding! Marinated this for 5 hours, in a ziplog bag. Wish I had done it overnight, but still had a nice flavor. Mixed everything up right in the bag (added one extra clove of garlic for good measure), the meat was 2.38 lbs and the marinade amount was fine. One trick: measure out the oil first, then the mustard, it will just slide out of the measuring spoon from the oil residue! Put on direct heat on grill to brown on all sides, then proceeded to cook it on indirect heat for about one hour (I like to make sure that pork is really done). This is company worthy. Sliced into one inch medallions and served with mashed potatoes, green beans and homemade bread. Pound cake for dessert. Try this, you will not be disappointed!
We didn't really like the maple aspect of the marinade. Reminded us too much of breakfast.
This was really good! Like others, I decided to bake this in the oven. I baked it @ 375 for 45 min. It turned out perfect, and the marinade was delicious. Thanx for sharing!
I've made this quite a few times and have loved it each and every time! I did make a few substitutions as follows: stone ground mustard in place of dijon and light tasting olive oil in place of the sesame oil. I also baked the tenderloin in a moderate oven and watched the internal temp closely as not to overcook. With the leftover marinade, I threw it in a saucepan on the stove and reduced it so I could add it back over the meat after slicing. This recipe is a keeper in my book!
I used 4 boneless chops (1/2" to 3/4" thick), I used real maple syrup & I did add a bit of low sodium soy sauce as suggested by reviewers. And I went heavy on the pepper...that does a lot to cut through the excessive sweetness. I also added a little extra garlic & resrved some of the marinade to pour over the chops while cooking. Instead of grilling, I baked in 375 oven, covered in foil for 40 minutes, uncovered & baked for another 20. These were excellent! I served them w/ Green Beans with Almonds, Autumn Apple Salad II, Pumpkin Rolls II & a glass of white zin. These dishes paired together so well & tasted so seasonal that hubby said it was the best meal we've had in a long time....and we eat good! LOL Thanks Lesley!!!
My package of pork tenderloin came with 2 that were each over a pound. This was plenty of marinade for both. It was so juicy and tender and the flavor was fantastic. I marinated the pork in a gallon sized zip loc bag in the frig, turning it now and then so it was really immersed in the marinade. It was actually better than pork tenderloin we've ordered at restaurants. My only comment is that if you are going to use the marinade that the pork has been sitting in you should definitely place it in a saucepan and boil it (not heat it at low heat) before basting the pork. Better yet, make extra and use that to baste while cooking. Then slice the tenderloin and drizzle some of the remaining sauce over the top. It's wonderful.
This was so delicious! I wish I could give it ten stars...I marinated the tenderloins overnight and didn't have sesame oil so I used olive oil instead. I also baked it at 375 for 45 minutes - I can't imagine it being any better! Thanks for sharing!
This recipe was great. We decided to cook this in the oven instead of the grill. It took about an hour for it to bake. It was very tender! We will have this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple-Garlic Marinated Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
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