Maple-Garlic Marinated Pork Tenderloin Recipe – Full Of Protein And Flavor!
Pork, the forgotten white meat full of protein. This pork tenderloin recipe is really easy but so delicious. I found it here. I would suggest putting the ingredients to this pork tenderloin recipe together then marinate overnight. This will really add to the flavor. If you are in a rush and can’t marinate at least 5 hours I would suggest cooking something else as I’ve tried it before and the flavor is not nearly as good as marinating overnight. Be careful how you cook this too. Because of the glaze, it will burn on the grill really easy (I use my gas grill for this). Cook it on low heat, plan on about a half hour. There’s nothing worse than dried out meat so I would recommend a good meat thermometer. This is the one I use but you can find them all over Amazon. I like more medium rare so I will cook it to 140 degrees, then place on a plate and cover lightly with tin foil and let sit for 10 minutes (I like to do this with all meats I cook). This will bring the temperature up to around 150 which is perfect for me. If you prefer your pork medium, leave it on the grill until the internal temp is 150, then let sit as described above.
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin
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.
Preheat grill for medium-low heat.
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.
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.
Please let me know what you think after trying this pork tenderloin recipe.