Maple-Mustard Pork Tenderloin
Author: Caroline
Prep time:
Cook time:
Total time:
Serves: 6
- 1 pound trimmed pork tenderloin
- ½ cup real maple syrup (I used Simple Gourmet Hickory Syrup - found at Celebrate Local)
- 3 T. whole grain mustard
- 3 T. apple cider vinegar
- 2 tsp. garlic, chopped
- 2 dashes Worcestershire sauce
- 1 tsp. hot sauce
- ½ tsp. thyme
- ½ tsp. paprika
- ½ tsp. coarse salt
- ¼ tsp. pepper
- Combine all ingredients except for pork in a medium-sized bowl.
- Whisk to combine into a marinade. Place the pork in a container with a lid.
- Generously coat the pork with the marinade, and cover with the lid.
- Let the tenderloin marinate in the refrigerator overnight, or at least for 4 hours.
- Once the pork is done marinating, be sure to keep the excess marinade that is left in the container.
- Brush the grates of your grill with vegetable oil to prevent the tenderloin from sticking.
- Place the marinated meat on the grill, in an area of indirect heat (not on top of the flame).
- Turn the pork throughout the grilling process so all sides are evenly cooked.
- Every 15 minutes, brush on some of the reserved maple-mustard marinade.
- Cook the pork until the internal temperature reaches 140° F when checked with a meat thermometer.
- Let the meat rest for 10 minutes, then slice into 1 inch pieces.
- If any of the marinade is left after the basting process, place the liquid in a saucepan.
- Bring the leftover marinade to a boil, stirring at a boil for 5 minutes.
- Turn the heat to low and simmer for 5 more minutes to reduce liquid.
- Place reduced marinade over sliced tenderloin.
Recipe by Columbus Culinary Connection at http://columbusculinaryconnection.com/maple-mustard-pork-tenderloin/
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