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Maple and Garlic Marinated Pork Tenderloin


"Grilled pork tenderloin marinated in a deliciously sweet blend of real maple syrup, Dijon mustard, and a hint of sesame oil. Because I have one step-daughter that only eats chicken or fish, I separated some of the sauce into two bags; one for pork and one for 2 chicken breasts. She gave me one of the best compliments she ever has in the last year for my cooking: 'It is fine-dining quality.'"
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8 h 40 m servings 301 cals
Original recipe yields 6 servings

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  1. Whisk onion, maple syrup, Dijon mustard, garlic, horseradish, sesame oil, and black pepper together in a shallow bowl. Add pork to marinade and turn to coat. Cover bowl with plastic wrap and marinate pork, 8 hours to overnight.
  2. Remove pork from marinade and pour marinade into a small saucepan. Cook marinade over medium-low heat until bubbling, about 5 minutes.
  3. Heat olive oil in a skillet over medium-high heat. Cook pork in the hot oil, basting with marinade, until browned, 2 to 3 minutes per side. Reduce heat to low and cook pork, basting occasionally with marinade, until no longer pink in the center, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts

Per Serving: 301 calories; 7.2 g fat; 38.5 g carbohydrates; 20.4 g protein; 63 mg cholesterol; 176 mg sodium. Full nutrition

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Read all reviews 2
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I love sesame oil so I doubled the amount suggested...but I would even add more next time. I loved this sauce/marinade it was so good; sweet but not overly. I made it with pan fried kale with ga...

I followed the recipe exactly, with only two exceptions: I used clarified butter instead of olive oil to brown the tenderloin (for its higher smoke point), and I added about 1/2 tsp. of salt. ...