Maple – Garlic Marinated Pork Tenderloin
By Beverly Hicks Burch
This is a version of a recipe I found and once again “Bevized”. You won’t believe the wonderful taste of this lean pork dish. We grill it year round and served it with baked sweet potatoes, rice, grilled pineapples or other favorites…we rotate. Hope you enjoy it as much as we do and it’s really easy to fix, too!
3 tablespoons Dijon mustard
3 cloves garlic, minced
1 teaspoon sesame seed oil
1 cup maple syrup (the real thing)
½ teaspoon ground pepper
1 ½ pound pork tenderloin
Combine mustard, sesame seed oil, garlic, pepper and maple syrup. Place in a zip lock bag. Place the tenderloin in the marinade in the bag and seal the bag. Place in a bowl and refrigerate at least 8 hours or overnight (for best results).
Next day, preheat grill to medium-low heat.
Remove meat from marinade. Boil marinade in a saucepan for 5 minutes.
Brush the grate of the grill with oil and place the grill on the grate. Grill the pork, basting with the marinade. Grill about 15 to 25 minutes or until pork is no longer pink or until pork reaches correct temp of 165 degrees. Let rest for 5 mins. before cutting
© 2007 Beverly Hicks Burch All Rights Reserved.