Maple And Pecan Glazed Pork Tenderloin Recipes

Steps:

• Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

Steps:

• 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.

Steps:

• Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
• Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

Steps:

• Cut slits in the pork tenderloins to absorb more marinade, and place in a shallow glass pan.
• Top with onions and garlic (if using) with hands, distribute the onions and garlic over the pork.
• In a separate bowl combine olive oil, maple syrup, honey, pecans, mustard, chili powder, thyme, salt and red pepper flakes; mix to combine.
• Pour over pork and refrigerate for a minimum of 8 hours or overnight.
• When ready to cook, place the pork on the grill or broil in the oven (reserve the marinade).
• If grilling, cook the tenderloins on a medium-low heat (covered grill) for about 10 minutes on each side, or until done.
• Let the tenderloin rest for 15 minutes before slicing.
• *NOTE* When the pork is on the grill heat the marinade, and simmer for about 10-15 minutes, and serve over the tenderloins.

Steps:

• Put the rack in the middle of the oven. Preheat oven to 350 F (180 C).
• Flour the pork tenderloins. In a ovenproof skillet, brown the pork in butter and oil. Add salt and pepper. Remove from the skillet. Set aside.
• Add a little bit of butter in the skillet if needed, then softened the shallots in the skillet. Add mustard, maple syrup and let simmer about 1 minute, until sauce thickens. Put the tenderloins back in the skillet and coat well with the sauce.
• Cook in oven 16 to 17 minutes. It will still be pink a little bit.
• Remove from the oven and cover with foil paper. Let rest 5 minutes before slicing. Garnish with fresh thyme.

Steps:

• Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
• Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
• Arrange pork slices on plates. Spoon glaze over pork and serve.

Steps:

• In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.

Steps:

• Heat oven to 400 degrees.
• Line a cookie sheet with foil and spray with non stick cooking spray.
• Place pork tenderloin on foil and season with salt and pepper on both sides of meat. Set aside.
• In a medium sized bowl combine the brown sugar, maple syrup, mustard, and pecans.
• Stir until well combined.
• Spoon the maple syrup and pecan mixture over the top of the pork tenderloin.
• Cook uncovered for about an hour, or until the internal temperature of the pork reaches 145 degrees. If the glaze starts to get well done, place tented foil loosely over the pork during the cooking time.
• After it's done cooking, let the meat rest for about 5-10 minutes. Slice and serve.