Tag Archives: pork tenderloin

Maple Glazed Pork Tenderloin

afoodcentriclife.com

My favorite thing about talking to some of our less-cheffy friends is that they make you feel super impressive and creative, even when your ideas are pretty standard. For example, Liza was recently telling The Chef and me about how there’s only so much you can do with chicken and vegetables, and you just can’t make pork tenderloin for two.

To which I said, um, depends on how large and fattening your portion sizes are, but that’s really not the point. Tenderloin is surprisingly simple to make, and it’s just about the best snack ever.

So when The Chef told Liza about this sweet and tangy marinade and the ways you could re-purpose your leftovers – tenderloin tacos, quesadillas, on buns with horseradish or honey mustard – she acted like he had just discovered fire. It was hilarious.

So this one’s for you, young Liza. Treat yo’self!

1 1/2 cups of maple syrup
1 cup of creole mustard
3 garlic cloves minced
1/2 cup olive oil
2 rosemary sprigs, chopped
salt and pepper

  1. Whisk together all ingredients.
  2. Pour marinade over tenderloin and marinate for 4 hours – overnight, depending upon how intense you want the flavor to be.
  3. Grill (or bake) until a thermometer registers 150 degrees. (If you are a little braver and like the pink, you can stop at 140.)
  4. Let the tenderloin rest for 30 minutes before slicing. Or, if you’re making this ahead of time for a specific occasion, refrigerate and slice when ready to serve. Tenderloin is just as good room temp.
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Filed under Main Course, Marinades, Pork, Southern food, Special Occasion

Pork Tenderloin a la Grosshans

bigflavors.blogspot.com

This recipe comes to us from the grill of the Grosshans. You may know them from such hits as JR’s Brandy Mustard Filets and Bonnie’s Artichoke Dip. And if you know those, you know this recipe is pretty much a guaranteed “W.”

These are undoubtedly amazing when cooked on the Big Green Egg, but the marinade itself will dress up your tenderloin even if you don’t have the daddy of all grills at your disposal.

Obviously we would pimp any of our Nummy sauces for this, but I’d wager that reducing the leftover marinade would make a pretty delicious topper all on its own. (But boil it before you reduce it, y’all. We don’t need anyone dropping dead of raw-pork-related illness on our watch.)

2 pork tenderloins
1 cup olive oil
1/2 cup red wine vinegar
1/2 cup soy sauce
4 tbsp Worcestershire sauce
1/2 tbsp dry mustard
juice of 1 lemon
5 garlic gloves, smashed
2 tbsp of coarse black pepper

  1. Mix all ingredients together and marinate pork in them for at least 3 hours.
  2. Grill to your preference. Serve on rolls with Horseradish Cream Sauce.

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Filed under Main Course, Meat, Pork