Best Maple And Garlic Marinated Pork Tenderloin Recipes

HERB-MARINATED PORK TENDERLOINS

Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network ï¿½ herbs add great flavor without fat.

Provided by Ina Garten

Categories main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Steps:

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

MAPLE-GARLIC MARINATED PORK TENDERLOIN

Maple-Garlic marinated pork tenderloin image

grilled pork tenderloin marinated in a deliciously sweet blend of real maple syrup, dijon mustard and a hint of sesame oil. Oh so easy and great on chicken too

Provided by Amanda Pena @pena2009

Categories Chicken

Number Of Ingredients 6

Ingredients

2 tablespoon(s) dijon mustard
1 teaspoon(s) sesame oil
3 clove(s) garlic
- fresh ground pepper to taste
1 cup(s) maple syrup
1 1/2 pound(s) pork tenderloin

Steps:

Combine first 5 ingredients. Place pork in shallow dish and coat with marinade. cover and put in frige at least 8 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 stove over medium-low heat for 5 min
Brush reate with oil, and place meat on grate. grill pork basting with reserved marinade 15-25 min or untill middle in no longer pink. Avoid using high temps as marinade will burn.

MAPLE ROASTED PORK TENDERLOIN

Maple Roasted Pork Tenderloin image

A deliciously sweet pork tenderloin. Do NOT substitute pancake syrup -- this needs real maple syrup. From "Crazy Plates".

Provided by Shawnee TX

Categories Pork

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs pork tenderloin
1/2 cup pure maple syrup
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 teaspoons orange zest, grated
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon Worcestershire sauce
2 cloves garlic, minced

Steps:

Trim pork of all visible fat.
Whisk together all remaining ingredients; pour over pork and marinate in refrigerator for 1 hour.
Put pork and marinade it a small roasting pan or baking dish.
Roast uncovered for 40 minutes at 350 F.
Pork should still be slightly pink in the middle.
Let pork stand for 10 minutes (it will continue to cook).
Cut into thin slices.
Drizzle sauce over pork.
Serve.