A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin. Oh, so easy, and great on chicken, too!
Ingredients
- 2 tablespoons Dijon mustard
- 1 teaspoon sesame oil
- 3 cloves garlic , minced
- fresh ground black pepper to taste
- 1 cup maple syrup
- 1.5 pounds pork tenderloin
Instructions
-
1
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.
-
2
Preheat grill for medium-low heat.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Banana Cheesecake with Banana Cream Pie Topping
This simple recipe is a combination of banana cheesecake and banana cream pie all rolled into one dessert! It uses an Oreo®-cookie crust instead of the traditional graham cracker crust, adding a bit of a chocolate accent. Plus, it uses fat-free cream cheese, but proves to taste rich and creamy for a banana-y treat! Garnish with whipped cream and sliced bananas, if desired.
Creamy Mushroom Meatloaf
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
Pat's Baked Beans
My step mom gave me this tasty recipe when I was lamenting over what to bring to a barbecue. I've taken this dish to several parties and there's NEVER been any left over!