A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin.
********** Oustanding! Marinated this for 5 hours, in a ziplog bag. Wish I had done it overnight, but still had a nice flavor. Mixed everything up right in the bag (added one extra clove of garlic for good measure), the meat was 2.38 lbs and the marinade amount was fine. One trick: measure out the oil first, then the mustard, it will just slide out of the measuring spoon from the oil residue! Put on direct heat on grill to brown on all sides, then proceeded to cook it on indirect heat for about one hour (I like to make sure that pork is really done). This is company worthy. Sliced into one inch medallions and served with mashed potatoes, green beans and homemade bread. Pound cake for dessert. Try this, you will not be disappointed!
Read More I was disappointed with this one. I made the marinade exactly as written, marinated pork chops instead of a tenderloin for a day and a half, then prepared to grill. When I opened the bag that I was marinating in, I knew we were in trouble. All I could smell was the sesame oil. So I whipped up some more of the "sauce" without the sesame oil. Grilled my chops, basting frequently. They looked delicious...the grill caramalized the glaze nicely without burning (thanks to low heat). Looks can be deceiving, I guess. They were not good. The sesame was totally overpowering...it was the only thing we could taste. It would probably be great without it...in fact, the separate glaze that I made WAS good without the sesame oil. With the oil, though, it left me with lots of leftovers that I know are not going to get eaten. We like sesame oil, too...it just didn't belong here. We have always used it more as a condiment (like a drop in our Oriental Shrimp Noodle bowls). I think we'll keep using it that way and leave it out of our marinades from now on.
Read More********** Oustanding! Marinated this for 5 hours, in a ziplog bag. Wish I had done it overnight, but still had a nice flavor. Mixed everything up right in the bag (added one extra clove of garlic for good measure), the meat was 2.38 lbs and the marinade amount was fine. One trick: measure out the oil first, then the mustard, it will just slide out of the measuring spoon from the oil residue! Put on direct heat on grill to brown on all sides, then proceeded to cook it on indirect heat for about one hour (I like to make sure that pork is really done). This is company worthy. Sliced into one inch medallions and served with mashed potatoes, green beans and homemade bread. Pound cake for dessert. Try this, you will not be disappointed!
This was really good! Like others, I decided to bake this in the oven. I baked it @ 375 for 45 min. It turned out perfect, and the marinade was delicious. Thanx for sharing!
I've made this quite a few times and have loved it each and every time! I did make a few substitutions as follows: stone ground mustard in place of dijon and light tasting olive oil in place of the sesame oil. I also baked the tenderloin in a moderate oven and watched the internal temp closely as not to overcook. With the leftover marinade, I threw it in a saucepan on the stove and reduced it so I could add it back over the meat after slicing. This recipe is a keeper in my book!
I used 4 boneless chops (1/2" to 3/4" thick), I used real maple syrup & I did add a bit of low sodium soy sauce as suggested by reviewers. And I went heavy on the pepper...that does a lot to cut through the excessive sweetness. I also added a little extra garlic & resrved some of the marinade to pour over the chops while cooking. Instead of grilling, I baked in 375 oven, covered in foil for 40 minutes, uncovered & baked for another 20. These were excellent! I served them w/ Green Beans with Almonds, Autumn Apple Salad II, Pumpkin Rolls II & a glass of white zin. These dishes paired together so well & tasted so seasonal that hubby said it was the best meal we've had in a long time....and we eat good! LOL Thanks Lesley!!!
My package of pork tenderloin came with 2 that were each over a pound. This was plenty of marinade for both. It was so juicy and tender and the flavor was fantastic. I marinated the pork in a gallon sized zip loc bag in the frig, turning it now and then so it was really immersed in the marinade. It was actually better than pork tenderloin we've ordered at restaurants. My only comment is that if you are going to use the marinade that the pork has been sitting in you should definitely place it in a saucepan and boil it (not heat it at low heat) before basting the pork. Better yet, make extra and use that to baste while cooking. Then slice the tenderloin and drizzle some of the remaining sauce over the top. It's wonderful.
This was so delicious! I wish I could give it ten stars...I marinated the tenderloins overnight and didn't have sesame oil so I used olive oil instead. I also baked it at 375 for 45 minutes - I can't imagine it being any better! Thanks for sharing!
This recipe was great. We decided to cook this in the oven instead of the grill. It took about an hour for it to bake. It was very tender! We will have this again.
This was very good, and easy. I let it marinade for a day. The only thing I would change would be to double the marinade, it was delicious and would have been better to have extra, like a gravy. Yum.
Simply.....OUTSTANDING!!!! Marinated it overnight. Followed the recipe as shown, but with alittle more garlic, cause I like garlic. Easy to make and awesome taste!! Thanks for the recipe. Will definitely make this again! wow
Outstanding! But to fully appreciate the myriad of flavors, please do not use olive oil in place of the sesame oil as some reviewers have done. By doing so, the flavor of the pork changes and the recipe doesn't reach it's full potential. This is an excellent recipe as written and one I hope I NEVER lose. Thank you Lesleycan for sharing!
Great recipe! I read the reviews and came up with a winner! I used the mild and creamy Grey Poupon for the dijon mustard. I used jarred minced garlic and olive oil instead of sesame. I used 3/4 c. of regular syrup and added 1 tsp. of soy sauce. This created the perfect marinade- sweet but not overpowering. I pierced the meat with a fork and placed it in a large baggie and marinated over night. To cook, I placed it in a 13x9 sprayed with Pam and then sprinkled the tenderlion with some salt and dried minced onion. I baked it in the oven at 375 for 35 mins (it was only a 1 lb. loin). Meanwhile I boiled the marinade to reduce and cook it. I sliced the pork and drizzled the marinade over top. Served with broccoli, roasted potatoes and biscuits. Great meal! Wonderful flavor!
This was great! And I only marinated for about an hour. I cannot imagine how good it would taste if it marinated for the full time. Served with some chipotle mashed sweet potatoes. Again, this was really delicious -- one of those "Wow" recipes.
Maple and Garlic- my two favourite flavours! I've never made tenderloin before trying this recipe and it was awesome- used extra virgin olive oil instead of sesame oil (didn't have any), and whole grain Dijon mustard (gave it a nice texture and appearance), and I baked it in the oven at 375 for 45 minutes- turned out PERFECT! I threw out the rest of the marinade the first time I made it, but I just made it again and I reduced the marinade and thickend with flour and it was EXCELLENT!
I was disappointed with this one. I made the marinade exactly as written, marinated pork chops instead of a tenderloin for a day and a half, then prepared to grill. When I opened the bag that I was marinating in, I knew we were in trouble. All I could smell was the sesame oil. So I whipped up some more of the "sauce" without the sesame oil. Grilled my chops, basting frequently. They looked delicious...the grill caramalized the glaze nicely without burning (thanks to low heat). Looks can be deceiving, I guess. They were not good. The sesame was totally overpowering...it was the only thing we could taste. It would probably be great without it...in fact, the separate glaze that I made WAS good without the sesame oil. With the oil, though, it left me with lots of leftovers that I know are not going to get eaten. We like sesame oil, too...it just didn't belong here. We have always used it more as a condiment (like a drop in our Oriental Shrimp Noodle bowls). I think we'll keep using it that way and leave it out of our marinades from now on.
This was AWESOME! It's officially being added to the three prok recipes I cook regularly. I didn't marinade it, I cooked it like I normally cook pork: 325 for 1 hour (this sears it) with salt and pepper, then added the sauce and cooked for about 45 more minutes (it was a large tenderloin). Also, I use less maple, about a half cup, mixed with 2 tbsp or so of dijon mustard and 6 large minced garlic cloves. SOOO delicious!
This was to die for! I doubled the recipe sice I am feeding a family of 6 and I cooked it in the crock pot...AWESOME!!! My husband and I could not get enough of it!
This was wonderful - the whole family loved it - I even made a chicken breast with the same ingredients for a family member who prefers not to eat pork. It was wonderful on the pork and the chicken!!!
Oh this was just excellent! What a gorgeously yummy maple flavour, after all that basting on the grill, you get a nice, carmelized coating! It did take about 35 minutes to cook though as the BBQ we have at the cottage runs hot so hubs turned one burner off and then cooked it until intermal temp at the widest/thickest part was 160F. Then we let it sit for 10 minutes and rest. Served with wild/brown rice mix and steamed broccoli and fresh garlic bread - excellent meal!! Thanks for the great recipe! will be making this again!
A big hit with my family. Absolutely delicious! I used the exact ingredients in the recipe, but roasted the tenderloin in a 375 degree oven for one hour (first 30 min. covered with foil, last 30 min. uncovered). I basted during the last half hour of cooking. I reduced down the marinade while the roast rested (tented) and used it as a sauce, as others have suggested. I served it with garlic mashed potatoes and Parmesan Asparagus (from this site)---we love garlic. I will definitely prepare this on my grill when the weather here in Mass. gets better/warmer. I will probably make two roasts, and use the leftovers for Cubanos. Thank you, LESLEYCAN, for this outstanding recipe.
loved this!! you can also try substituting the mustard for soy sauce - gorgeous!
I haven't tried this recipe but I'm telling you I would be afraid to marinade pork in anything and then re-use the marinade for basting! This sounds delicious but I think that what I would do is whip up a new batch of marinade for basting!
Pork chop heaven. I added a splash of soy, made the full amount of marinade for just four chops...I marinated them overnight and all day. I baked them uncovered at 375 for 45 minutes basting with all but enough marinade to top them when serving. Perfect.
This was a good recipe. I definitely recommend adding salt to the marinade. I also roasted this pork loin in the oven, and I'm in Colorado at 6,000 feet above sea level, so cooking time for me was more like 1 hour and 15 minutes at 375 degrees. It turned out really good. I boiled the leftover marinade and used as a drizzle once the pork loin was done, as other people suggested. I ate two little inch-wide sections, and my husband ate the rest! He loved it. Will definitely make again, and will probably try this great marinade on chicken too.
This is out of this world!! I have been looking for a marinade recipe for pork tenderloin that actually makes the pork flavorful and stays that way throughout cooking. This was a homerun in my book! I have made this twice in a 6 week period and this is my favorite recipe from this site thus far (and that's saying a lot because I have found a ton on here that my family really enjoys!). I did double the garlic and black pepper to help cut the sweetness of the maple syrup and instead of basting the tenderloin with the marinade, I reduced it and served it over the pork. I also mixed all the marinade ingredients together in a gallon Ziploc bag as someone suggested and put my tenderloins (I had two) in the bag with the marinade in the refrigerator for a full 24 hours, turning the bag over once halfway through. I grilled the pork for about 45 mins, flipping once halfway through. It was perfectly cooked that way..cooked thoroughly, but not overdone which can dry it out. I want to try this with some bone-in chicken breasts on the grill next. Try this recipe...you will not be disappointed!! Thanks Lesley!!
I have to start out by saying that I'm not normally a fan of sweet meats, but this is an exception! And please, for the love of all that's holy, DO NOT skimp and use "fake" syrup (ie: pancake syrup)!!! Pancake syrup is NOT maple syrup and you'll be cheating yourself if you use anything but the real deal! I made the recipe exactly as written. I put the marinade in a ziploc bag, let the excess air out, and left the meat to marinate for approx. 20 hours, turning it a few times. The package of pork I bought had 2 tenderloins in it but I only made one. There was plenty of marinade. If you're only going to cook one tenderloin, then you can likely get away with cutting the recipe in half. I mean, we're talking maple syrup here. It's not cheap. I seared the tenderloin on the grill for about 5 minutes, then finished cooking it over indirect heat for another 25 mins. It was done to perfection, still slightly pink in the middle. I didn't bother basting the meat as it cooked because I didn't want it to turn out too sweet. I served the tenderloin with baked sweet potatoes and drizzled the reduced-down marinade over the potatoes. OMG, excellent! Such a great pairing. I will definitely make this again.
Hmmm...we felt this was too sweet and needed something to give it a little more oomph.
Absolutely delicious! All the guys devoured it up. Thank you for the recipe.
Fantastic! Hubby loved it. I was dubious of the marinade combo - but it turned out delicious... Easy breezy recipe for the "keepers" file. :)
There are better recipes out there for pork tenderloin. As some others have indicated, this is very sweet. The tiny amount of sesame oil seemed to be lost and I didn't even notice the mustard. It was edible, but not interesting. I will continue the quest for recipes to huge up a huge bottle of maple syrup purchased for the last family reunion.
We didn't really like the maple aspect of the marinade. Reminded us too much of breakfast.
I made this tonight, used the oven instead of the grill since it was snowing. I halved the syrup but used all of the other ingredients from the original recipe. It was just my husband and I so I placed half of the pork back into the turned off oven to keep warm while we had dinner. When I pulled it back out the sauce had carmelized the garlic. My husband absolutely loved this!!!!! Great recipe I will make this again. :)
I followed some other reviewers and really enjoyed this dish! Cut maple syrup (100% pure) to 3/4 of a cup, left out oil, added 1 TBS soy sauce and some ground ginger to the marinade. Marinated in the fridge overnight and then baked at 375 for 40 minutes. I also sprinkled the tenderloin with salt and pepper before baking hoping to cut the sweetness a bit and reduced the extra marinade and served it with the final product.
Tried this the first time on Sunday with a port tenderloin and we are having ribs marinade in this tomorrow. This was fantastic. So I'm off to throw together this easy, delicious marinade. I used sugar free maple syrup and extra garlic.
Very disappointing given the reviews. I've not played with it, but suspect brown sugar & maple flavoring would do the job, especially where real syrup rapidly loses its flavor at elevated temperatures. I followed the recipe exactly and even pierced the meat extensively w/ the Jaccardi before marinating 24 hours, but there was only the slightest hint of maple in the finished dish. And cooking the residual marinade for a topping removed all maple flavor, but intensified the mustard, leaving a very sour sauce which was largely a non-starter. If I should make it again (unlikely) I will do extensive tweaking and definitely not sacrifice genuine syrup.
I made this for my wife for Mother's Day and it was a big success. I followed the recipe to the letter and it was delicious. Our two kids really liked it as well and everyone asked for seconds. Lesley, thanks for the great recipe.
Wow. This is just fantastic. Do NOT substitute anything else for the genuine maple syrup (pancake syrup is a big NO) or the sesame oil (NOT the same as olive oil or veg oil at all)…. They have very distinct, smoky-sweet flavors that are absolutely perfect opposite the mustard and garlic for this recipe. I had what I thought was one tenderloin at 2.38 lbs but it turned out to be two separate tenderloins at a little over a pound each. Like others, I made extra marinade and boiled/reduced it on the stove while the pork cooked in the oven (at 375 for 35-40 minutes). Used a meat thermometer to make sure it came to 160 degrees internal temp and then rested the meat for about 10 minutes. I also basted it with the reduced marinade just once, and that was immediately once I took it out of the oven. While cooking, the marinade that ran off the pork did burn but not the marinade that was actually on the pork. It was super tender, moist, smoky/sweet/savory, and sliced into medallions that I drizzled the sauce over…. Well, it was perfection. I served it with Baked Sweet Potatoes that I found on this site that is a roasted, non-sweet version of the veggie. They paired wonderfully, but this would be magnificent sliced over simple, whipped Yukon Golds and then drizzled with the sauce. Leftovers would also be amazing sliced and served as sandwiches on Hawaiian rolls. Out of the park delicious… one of the best things I have ever cooked!!! UPDATE: leftovers on Hawaiian rolls - FAB!
I made this tonight and it was good, a bit too mustardy for me, but next time I make it I will just cut down on the mustard. I let in marinate for 8 hours and I must say it was juicy! I did make it in the oven at 350 and I'm not sure but I think it took about an hour, I just cooked in until reached 160.
This is a FANTASTIC meal. I browned it for a few minutes on top of the stove to lock in the moisture and then baked it at 350 degrees for 40 minutes. I checked with a meat thermometer. It is excellent cold and on a sandwich. ABSOLUTELY the best pork I have ever made.
Delicious!! perfect as a fall or holiday meal. Didn't change a thing with the recipe and it was a hit with adults and kids - who doesn't love maple syrup???
This was entirely too sweet and certainly did not need the extra sauce for dipping. Perhaps less syrup and more mustard, but I will not be making it again. It was a waste of a lot of good maple syrup.
I really enjoyed this marinade on pork tenderloin and think I would like it equally as well on grilled salmon with the addition of a little soy. I did use spicy brown mustard in place of the dijon and could still have used a little something else to cut some of the sweetness of the syrup, but it is what it is and you get exactly what you are expecting after reading the ingredients. I marinated the pork about 20 hours and grilled it. Served with herb butter rice and roasted butternut squash. Will definately use this again. Thanks for sharing.
I made this recipe tonight for my husband and I as we are always looking for something to change things up. We have a wonderful Marinade for Pork Tenderloin and thought we would give this recipe a try. After trying this recipe we thought that it had a wonderful flavor and smelt awesome while it was cooking on the grill, hand neighbor's coming out of their houses wondering what we were cooking. Will definately keep this recipe for future meals!
Delicious. The pork was so tender and the sauce is great on it. Here is what I did: I marinated 12 hours in tight ziploc bag in frig. About an hour prior to cooking I emptied pork and sauce into pot and pierced pork with fork several times and let it sit out at room temp. Just prior to pan searing I sprinkled with ground pepper and coarse salt and coated with flour. Did the same to every side then seared each side for 1 min. each in very hot oil in iron skillet. Remove loin, wipe out hot skillet and then lightly oil, put tenderloin back in skillet and drizzle with a little of the marinade. {I also had potato wedges tossed with Smart Balance, salt,pepper and garlic powder to bake in the pan surrounding the pork. yummy.} I covered with aluminum foil, put the covered skillet on an old baking sheet and put in a pre-heated 375 oven. I let it cook 50 mins covered and slightly broiled uncovered a couple of mins then let it repose a bit... served it with the marinade (that I had boiled well!) This was really good. Oh yes... I didn't have sesame oil so I used tahini and olive oil. Instead of 1/2 tsp sesame oil I used 1 tsp tahini and 1/2 tsp olive oil. I'm not sure the tahini offered much sesame flavor though. This recipe is a keeper.
This is the 2nd time I make this recipe and OM GOSH! Delicious, It was actually our big family dinner for Xmas! Everyone loved it, even my vegetarian sister had to try it because of everyone's comments! The only think I changed was I baked 375 for 45 min it instead of grilling it. I accompany the tenderloin with some oven roasted red potatoes and a green spinach fresh salad to break the sweetness. Other than that, followed the recipe to the "T"...
I made this yesterday, using a 3-1/2 pound boneless pork roast, which I had marinated overnight. What a delicious flavor, tenderness and so juicy. I roasted in the oven at 375 for 1 hour and it was perfect! I made gravy using the potato water, drippings, dijon and a tablespoon of maple syrup. It was delicious and my family voted it a "keeper" for sure! The amount of marinade was just right, even for this larger roast. I am looking forward to some delicious sandwiches today with the leftovers.
Very nice recipe. I marinated about 3 lbs of tenderloin in the amount of marinade called out for 1.5 lbs and there was plenty. The only changes I made to the marinade were to add one additional tbsp of mustard and about 1 tsp of orange zest, which was a tasty touch. Baked at 375 for 45 mins (no basting). For the sauce, I reduced over medium high heat, then mixed in a little butter and flour. The meat turned out moist and not too sweet. The sauce was, of course, sweet and delicious with the pork. Very easy and a hit at the buffet table.
This tasted...weird. I really didn't care for it. Hubby said it was okay though. I couldn't even eat it:/
Oh dear - I *really* wanted to like this, but as others have said it's terribly sweet - too sweet for out tastes anyway. While mixing up the marinade, I was thrilled - the sesame oil and mustard seemed to mitigate the sweetness of the syrup .... but after grilling, the syrup dominated. So so sorry -
This had a lot of flavor! I doubled the recipe because the tenderloin was larger than 1 1/2 pounds. I may have used extra garlic ;-P Marinated almost a full 24 hours. I cooked it on the grill, one side on high, the other side with the pork on low. The fat did get pretty charred, ok, black. Next time, I'll use boneless pork. I'll also marinate the bones(I'll debone it myself) and cook them right along with the loin, on lower hear, for a longer time. It was on the grill at least 30 minutes, and still wasn't done. I was in a hurry, so I cut it off the bone, sauteed it for 5 minutes on high, along with the marinade that I had brought to a boil while the meat was on the grill. Really good flavor. I may marinate even longer than just 24 hours. It wasn't OMG best dish EVER, but it was tasty and easy!!
Outstanding! Remember to keep the heat low or the marinade will burn. I boiled the extra marinade for a few minutes and used it for basting. There was lots of extra marinade/sauce. You could get away with decreasing it unless you want lots drizzle with after you serve. This was so delicious. I served it with a side of sesame noodles and steamed carrots.
WOW! Marinated the pork for nearly 12 hours and after grilling the taste was fantastic! I can only imagine if i use real maple syrup. My girlfriend's mom can't stop talking about the tenderloin and how tasty it was. Definitely a keeper! Next time i'll add a few more hot spices to give it a sweet and spicy taste, but really the taste couldn't be beat. It took about 15 minutes to cook on my grill.
This dish is so delcious! The sweetness of the maple syrup is wonderful with pork. I baked the tenderloin in the oven on 375 for about 40 minutes and served it with roasted broccoli and grape tomatoes. Our 2 and 3-year old ate their share without a fight.
This was delicious! I pretty much followed the directions except I baked it in a 400 degree oven for about an hour instead of grilling it. It turned out perfectly and both my husband and I loved the sweet flavor of the maple syrup. I will be making this again.
Loved this as a stirfry with sliced pork tenderloin and adding a little soy sauce, makes a great sauce with chow mein noodles as well with the pork and vegies (carrots,onions, celery) with a sprinkle of sesame seeds. My husband loved it.
I find using 1/2 real Maple syrup and 1/2 Heinz Worcestershire works. Thats a secret. Other brands of Worcestershire don't work as well.
not impressed, I did not grill because its feb. Flavor wasn't impressive marinated overnight
Loved it! I used a pork tenderloin and pre-sliced it, before I marinated it overnight in a ziploc baggie. Baked it at 375 for ab half an hour and it was delicious! poured a little bit of the boiled marinade and it was heaven! yummy!
Outstanding! Remember to keep the heat low or the marinade will burn. I boiled the extra marinade for a few minutes and used it for basting. There was lots of extra marinade/sauce. You could get away with decreasing it unless you want lots drizzle with after you serve. This was so delicious. I served it with a side of sesame noodles and steamed carrots.
I used this marinade (without the pepper) to grill dark meat chicken kebabs and served them over calrose rice that was drizzled with the cooked reserved marinade - Yum!
I have never served this without guest asking for the recipe. I like to serve it with cucumber salsa on the side.
I added a bit of tamari soy to cut the sweetness of the maple syrup and it was superb. I also froze the tenderloin in the marinade in a zip lock bag and OMG it was delish.... my dinner guest thought it was high end restaurant quality.
So glad we tried this! My fussy boyfriend said its the best tenderloin he's ever had. I increased the marinade by 50%, marinated in half of it over night and then all day. When I put it in the baking dish, I drizzled on some of the marinade, then baked it at 350 degrees for 40 mins covered and another 25 mins uncovered (basted twice), we like it a bit browned. Came out perfectly! Served with rice and green beans, spooned the remaining sauce (which I had reduced on the stove) over the meat. Yum-o!
This marinade is great. I added a little bit of soy sauce to the marinade in the cooking step because we aren't big into really sweet sauces and wanted the extra to go over the meat. If you don't mind sweet sauces it is excellent as written.
This is a great recipe - and my confession is that I only had time to marinade it for an hour, and it was still very tasty. I made as directed, but reduced the maple syrup by 1/3 cup after reading some of the reviews. I drained the marinade and cooked it in a small pot for 10 minutes to make sure it was safe to use as a sauce, and then baked the pork for 40 minutes at 350 (until an internal temperature of 165 degrees F). Great company fare.
Good recipe. I have made this a couple of times now - very moist and stays moist for left-overs. Simple ingredients you have on hand.
Turned out awesome, merinated over 24 hours. I would proudly serve this to company and it's simple. We served it with super sweet corn in season and it was the perfect compliment along with garden fresh tomatoes and delicata squash laced with butter and brown sugar. It was an outstanding meal. Thanks.
Tasty! Baked covered at 375 for 30 minutes and uncovered for 20 minutes. Made no changes to the ingredients. Will make this again
This was extremely good! I followed the recipe exactly and wouldn't change a thing! I served this at an Autumn themed dinner last night along with Wild Rice Stuffed Squash, Eat Michigan Salad and Green Beans for a Special Occassion, all from AR, and guests loved it. I did have to use the oven because it's cool here now. I convection baked 350 for 40 minutes and rested 10. I boiled the marinade and basted every 15. Thanks for nice recipe! I'll be making this again and will take it to the grill in the Spring!
My husband and I really liked this, but my 6 and 2 year old kids not so much. I also baked this at 425º for 35 minutes instead of grilling.
Fantastic.. I just used 1 /2 cup of maple syrup and another clove of garlic. I marinated it for about six hours, 375 in oven for about 40 minutes. It was perfect. I let is sit about five minutes. My dh agreed if we would have had it in a fine restaurant we would go back for it. Somehow, it isn't the same in my kitchen. Dish's, TV, etc... I baked some little potatoes with it and had fresh green beans. I would have had a salad but I screwed up my new computer and was a little uptight with that.
Made it as direceted. I didn't think I'd like this, but made it anyway because I thought the kids would like it. I took the advice of another reviewer to up the sauce by 50% so I could use it as a glaze after. I think it's really important to this recipe that you cook it on the grill. It was really tasty, but I think the glaze is what made it. I tasted the pork without the extra glaze and it was good, but not outstanding by itself. I would make this again.
I think that this was too sweet for such a naturally good peace of meat. i think just a simple spice rub tastes the best and creates a "crust" that tastes amazing!
I really enjoyed this. I would definately make it again. I boiled the marinade and made a sauce for the sliced pork. Very tasty.
Can really taste the maple syrup, was good. A bit difficult to BBQ, you have to watch as the maple syrup makes them sticky and will stick to the BBQ even with oiling the grates.
this recipe is ok. A bit too sweet for my taste though but worth at least three stars.
this was very good and easy to make, but I found it to be a little too sweet. Next time I want to add more Dijon mustard and a less maple syrup. I cooked it in the oven at 375 for about 45 minutes, so very juicy, I also threw it under the broiler for a few seconds to crisp up the outside
Absolute fantastic! I try to use indirect heat on the BBQ when I am cooking this. Very nice along with Risotto and grilled veggies! My in-laws are not the biggest pork fans and they loved this recipe. Huge hit in my house!
My whole family loved this recipe. I recommend Baking it instead of putting it on the grill. It keeps the pork perfectly moist and does not burn the marinate.
I used another poster's suggestion and added 3 T soy sauce to cut the maple sweetness. I marinated the tenderloin overnight, turning it several times. Since I'm not a whiz using our charcoal grill, I baked the pork in the marinade in a glass dish in the oven at 375 for an hour, turning the tenderloin occasionally and basting it with a brush after slicing and placing on the serving plate. It was absolutely scrumptious, not to mention super-easy to prepare! I served it with the sesame green beans, also found on this site(also a winner!).
I loved this! I let it marinate for 8 hours and wish I had done it for longer. Definitely be careful not to cook on too high of heat, the marinade will definitely burn. We cooked this on the grill and it was excellent!
My DH and I thought this was just ok. My picky son didn't like it at all. I scaled recipe down accordingly, as I only had 4 chops to cook. Probably won't make again.
WOW! I baked mine covered for 25min and then uncovered for 25min. I added a couple pieces of bacon cut in half on top. Sooo good!
This was AMAZING. The marinating time is VERY important, as well as the continuous basting. All the flavors had a chance to soak into the meat, and the basting kept the meat moist while it was cooking. My husband wants me to put this recipe on top of my folder and flag it as a favorite. :) Very Delicious!
I was torn between two or three stars with this recipe. It was just too terribly sweet. I opted to go for the three stars because of the potential for this recipe. I made this according to directions so I could evaluate it accordingly, but I'm sorry I didn't follow my instincts and limit the amount of maple syrup. The meat was not affected, but a sauce is needed for this that is not so sweet. Maybe I will try this again in the distant future and use soy sauce as others have suggested. I'm afraid of ruining another meal which would only be too salty, though. Maybe a red wine based sauce? There are many people who enjoy overpowering sweetness, but my family doesn't-especially not for the main course.
For full flavor, you really do need to marinate it as long as the recipe says.
This is a great recipe, doubled the garlic as we love garlic!! Marinated for over 24 hours and the maple syrup was soaked right into the meat which was so tasty and tender. Cooked on the BBQ which allowed the syrop to candy on the meat..MMMmmm!!
This was delicious! I grilled the pork for 25 minutes, then tented with foil for about 10 minutes. It was tender and juicy. The gravy from the marinade was delicious with our roasted sweet potatoes fries - would be great over mashed potatoes or rice, too!
Very flavorful! I would definitely make this again, but I would probably try to cut the sweetness a tad with more black pepper or a little less maple syrup.
absolutely perfect as written but i also just used it as a glaze on the pork without marinating and that was delicious too. SO good!! i will make this again and again.
I opted to use this on pork chops. I think my biggest mistake was baking instead of grilling. Very subtle taste, rather bland. Will definately grill if I ever make them again.
