Maple-Garlic Marinated Pork Tenderloin

332 Reviews 17 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    8 h 30 m
LESLEYCAN
Recipe by  LESLEYCAN

“A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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Directions

  1. Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
  2. Preheat grill for medium-low heat.
  3. Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
  4. Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

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Reviews (332)

Rate This Recipe
Butterfly Flutterby
321

Butterfly Flutterby

********** 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!

CARLYNSMOMMY
252

CARLYNSMOMMY

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!

TiredMomtoSIX
251

TiredMomtoSIX

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 288 cal
  • 14%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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