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Maple-garlic marinated pork fillet recipe

Maple-garlic marinated pork fillet recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades

Pork fillet is marinated in a deliciously sweet blend of real maple syrup, Dijon mustard and a hint of sesame oil.

12 people made this

IngredientsServes: 6

  • 2 tablespoons Dijon mustard
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • freshly ground black pepper to taste
  • 240ml maple syrup
  • 675g pork fillets

MethodPrep:5min ›Cook:25min ›Extra time:8hr marinating › Ready in:8hr30min

  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 fridge at least eight hours, or overnight.
  2. Preheat barbecue for medium-low heat.
  3. Remove pork from marinade and set aside. Transfer remaining marinade to a small saucepan, and cook over medium-low heat for 5 minutes.
  4. Brush barbecue grate with oil and place meat on grate. Cook pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until pork is no longer pink.

Note:

You could also roast the pork fillets in the oven for 45 minutes at 190 C / Gas 5, or until no longer pink.

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Reviews & ratingsAverage global rating:(638)

Reviews in English (482)

by Butterfly Flutterby

********** 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!-24 Jul 2004

by CARLYNSMOMMY

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!-17 Sep 2006

by TiredMomtoSIX

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!-08 Feb 2007


Maple-Mustard Marinated Pork Tenderloin

It should stand to reason that we love pork. I mean, after all, we are raising pigs here on our property, which is a strong indicator of pork predilection. And there is no season during which pork is more top of mind here than it is during the fall.

Sure, we grill pork chops and pork tenderloin, as well as country style spare ribs (my favorite cut) during the summer. Heck, we even make pulled pork sandwiches from time to time in July and August, despite having to slow cook in the heat. But when autumn arrives, along with its produce that seems to so perfectly complement pork, then that is the time is when my mind really turns to pork preparation.

And who doesn’t want a good weeknight pork meal option? The marinade can be whipped up either the night prior or in the morning before leaving for work (provided you allow enough time for that kind of thing and aren’t trying to superhero your way out the door every morning, like some writer-farmer lady we know.), and the cooking time is a mere 40 to 45 minutes.

The tenderloin is fabulous with roasted grapes and Brussels sprouts (as you can see from the photos here, this is my current preference) – and recipes for both are coming soon – each of which can be made in the same time that it takes for the pork to roast, though it would be equally delicious with roasted sweet potato and steamed broccoli, wild rice and sautéed greens, or polenta and roasted beets.


Marinated Greek Pork Tenderloin

Last week I shared my favorite Greek Seasoning blend as part of my ongoing Seasoning Series, which is dedicated to brining you guys awesome, AIP friendly seasoning blends that you can make and use at home. No filler, no weird stuff, no hidden grains, gluten or dairy and no overpriced garlicky salt powder included! Here I’m going to show you one of my favorite ways to turn my Greek Seasoning into an obnoxiously delicious marinade that helps make this weeknight-friendly Marinated Greek Pork Tenderloin a snap.

When I was figuring out what I wanted to cook up to showcase my Greek blend, I kept coming back to the wonderful street food, souvlakia, that is so common all over Greece. Those meaty treats on a stick are a delightful real food fast food: the meat is marinated with lemon, red wine vinegar and oregano, before being threaded onto skewers and grilled. They’re the perfect example of bright, shiny flavors that come together in a way that’s greater than the sum of their very simple culinary parts. (I thoroughly maintain flavors can be “shiny”. And not just because I can’t let go of my Firefly obsession. Still). I decided to stick with those classic flavors, but add a little more depth by using my Greek Seasoning instead of just straight oregano.

I know that most people immediately jump to lamb when they conjure up what Greek cuisine looks like, but traditionally, souvlakia are made with pork, or sometimes chicken. I’m not going to swear blind that you can’t find a lamb souvlaki to be had, but you’d be more likely to run into one of those meat sticks outside of Greece, since despite the stereotypes, lamb is more of a treat meat than an everyday thing. There is a very similarly flavored lamb dish, marinated in oregano, lemon juice, herbs, thyme and pepper called paidakia, but that is strictly lamb chop territory, grilled until crispy. You don’t take good lamb and chop it up into bite size pieces.

Returning to the pork at hand, traditional souvlakia might be made with pork shoulder or loin, but as I didn’t want to have to buy a big ass hunk of shoulder or mess around with soaking skewers and whatnot, I decided to cross the traditional(ish) marinade with a whole pork tenderloin. That way there was no soaking, threading and multiple meat sticks to turn, but I was still keeping all the good stuff: plenty of herbs in the marinade, lots of lemon juice and a smidge of red wine vinegar. Didn’t hurt that pork tenderloin was on sale this week, either!

Although I fully intended to grill up my Marinated Greek Pork Tenderloin, nature had other plans as she uncharacteristically dumped a thunderstorm on our heads in the middle of what’s been the hottest end of June I remember here. Seriously, what are the odds that the week I decide to put a grilling recipe on here, the grilling becomes not even possible? The Grill Gods are against me! They really are, because the grill is totally Mr Meatified territory, so I thought I was going to get away without actually cooking dinner. Oh well!

You absolutely can make up this recipe on the grill to maximize all that extra smoky goodness you’ll get, but if you want a speedy, easy weeknight version, this recipe is a keeper! You can easily marinate the meat the day before without any problem, so I’d say that would be a great 5 minute task for a Sunday so you could enjoy this Greek pork tenderloin on a Monday night. You’ve got time to make up a salad while the pork is drying off pre-sear or while it’s in the oven or while it’s resting, so it’s easy to grab a quick side or two in that hands off time.

When it comes to prepping a pork tenderloin, you’ve got to trim off any loose pieces of fat, as well as the “silver skin”. You’ll see on most pork tenderloins that there’s a part of the meat that is a slightly irridescent white color. You might think it’s fat, but it’s really more like a membrane coating part of the length of the tenderloin. If you leave it on the meat while you cook it, it will become super chewy and inedible, so you don’t want that! You’ll need to carefully trim the silver skin off the pork tenderloin – here’s a quick video to show you how.

I highly recommend that if you are cooking this up on a weeknight indoors, you use a large cast iron skillet. It will create a fantastic sear, which you’ll want to make up for its non-grilled status, plus you can transfer cast iron straight from the stovetop to the oven to finish up cooking. No need to mess around with a second oven proof pan or tray that way. I also recommend that you use a dinky little meat thermometer to gauge how well your pork is doing. I’ve given suggested cooking times in the recipe below, but the weight, thickness and shape of your pork tenderloin will all affect how long it needs to be seared and finished in the oven. Going by internal temperatures as I’ve noted in the recipe will be much more accurate!

The temperatures I’ve suggested will give you a nice medium rare finish to the Greek pork tenderloin: it will have a golden crust, be juicy and tender when sliced and have just a hint of pink in the middle. Don’t be scared to “undercook” your pork by pulling it out of the oven at 130 F / 54 C in the center: the internal temperature will rise and the meat will continue to cook as it rests, especially since a tenderloin is a small and delicate piece of meat. If you do want to cook your pork longer, however, simply increase the cooking time in the oven.

You can use the fat of your choice when it comes to searing the pork tenderloin. Since I had some lard rendered from a batch of my Pork Belly Carnitas, using that just made sense, but you could use whatever high temperature friendly fat you like. Avocado oil, lard and rendered bacon fat would all work wonderfully here. Whichever you choose, don’t be fat phobic: make sure you add enough fat to coat the bottom of the skillet generously, since you’ll want to use that fat to baste the pork as it sears, so that you get a lovely color on your tenderloin.


Recipe—The Most Awesome Pork Tenderloin Ever

I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky. Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil


Maple Mustard Glazed Pork Tenderloin

This quick and easy pork tenderloin recipe, features a delicious maple syrup and mustard glaze and is cooked paired with roasted shallots.

I am a big fan of pork tenderloin, not only because it is lean and tender, but because it almost always equates to a quick and easy dinner! This Maple Mustard Pork Tenderloin is no exception.

The pork is quickly seared on the stove-top, then topped with the maple/mustard sauce, surrounded by the shallots then popped in to a hot oven to roast for 15-20 minutes. While it's in the oven, you have lots of time to have a glass of wine AND quickly saute some greens to complete the dish.

Once out of the oven, the pan is quickly deglazed with some wine (so save a little bit!) to make a lovely pan sauce. Note that the wine taste is somewhat prominent, so this dish is probably won't appeal to young children. Makes a great dinner-for-two, though :)


Recipe—The Most Awesome Pork Tenderloin Ever

I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky. Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil


Reviews ( 11 )

This is an excellent recipe. my only concern is cooking to 160 before resting. 145 is plenty and will yield moister tenderloin. Nothing worse than overcooked dry pork.

OUTSTANDING! I added a cup of sweet onions..oh and wrapped on Prosciutto and grilled the pork tenderloin. I will do again and wrap in bacon to compare! I used Jim Beam (that's all I had)..will get some Marker's Mark..I am sure it is much smoother! I would go for 24 hours on the marinate! I think you will REALLY enjoy! Great flavor!

Glad you mentioned searing them in a cast iron skillet. I prolly would've have baked them, but I love the flavors of cooking in cast iron. It's pork medallions for dinner tonight.

I didn't try the recipe as written. Sounded like too much soy, so I only put 1/2cup of that in. Effectively doubled the garlic (I have very large garlic cloves), used olive oil instead of canola. I only marinated for about 30 minutes at room temperature - long enough to get my coals ready. As 8stringfan said, NO WAY do you want to grill a tenderloin over "high heat (400° to 500°) 30 minutes." 20 minutes with indirect heat from lump charcoal was sufficient. And as Oceanlaker said, reserving the marinade for a reduction was a great idea, especially for accenting your sides.Even with cutting the soy, the flavor of the bourbon was almost imperceptible, so perhaps this recipe didn't choose the most accurate name. However, the marinade was very savory and grilled up very nicely. Will definitely be making it again.

I followed the recipe exactly, and there is way too much black pepper in it. Usually I use more salt and pepper than the recipe calls for, but this time the black pepper was way too much. Now, looking at the recipe, I wonder if the writer meant to say two teaspoons of black pepper instead of two tablespoons. Outside of having way too much black pepper this recipe is good. Next time I will try two teaspoons black pepper and a pinch of cayenne pepper instead of two tablespoons black pepper and see how that goes

Just a heads-up, those times and temps are WRONG! You can cook to 135 (pink in the middle) and it will be fine the USDA actually updated it's recommendations to that this year. In any event, thirty minutes over high heat, covered, will leave you with a tenderloin that is tough as leather and dry as sawdust. My recommendation is to sear it, uncovered, for a couple of minutes on its three "sides" over med-hi heat, about 6 minutes total. Then, move it over to a cool side of the grill (where there are no coals) and cook it, covered, for about 16-18 more minutes, until temp hits 135-140.

Fantastic. I DID NOT throw away the marinade, but did about a 2/3rd reduction while pork cooked. The reduction was slightly thickened, and served it over the sliced pork. Yummy!


Related Video

Out of this world! Whoever created this recipe deserves a blue ribbon. Easy and SO DELICIOUS! My only adjustments: Double the recipe because leftovers are fantastic and pork is great served in the sauce add extra tablespoon of ginger for extra zing and sear pork loin longer in order to achieve a bit of crustiness. My husband was really impressed with this entree. We serve with sautéed baby bok choy.

This was really good. I made the sauce as written and marinated 3 thick boneless chops, since I didn't have a pork roast handy. I baked them at 350 in a cast-iron skillet, pulled them out at 163 degrees and pulled out the done chops to thicken the sauce. Delish

I have been making this recipe for many years and it always gets rave reviews. It is also very flexible and forgiving. The recipe is perfect as written. But I can swap in flavorings that I have in my cupboards for some variety. I often serve with cauliflower mash for a low carb dinner.

This was just okay, nothing special. Will stick to my go-to: 3 parts hoisin, 1 part soy, 1 part sweet chili sauce, 1 part oil, 1 part ginger and garlic, .25 part sesame oil, if I'm feeling frisky. Works every time!

Great recipe that I will put in my file. I also did not separate the broth and marinated the lot and just reduced it down for sauce. Easy. Served it with lemon, herbed rice and green vege.

Have made this many times, but I cut the pork in cubes, skewer them, & pop them on the grill. Also do lots of skewered veggies to go with. Put on a bed of Basmati rice & Voila. Perfect meal.

Yum! I made a mistake and added all of the chicken stock to the marinade, and I like sauces with texture, so I didn't sieve it. I just reduced all of it to

3/4 cup. Made it with the Buddakan recipe for wasabi mashed potatoes (http://www.epicurious.com/recipes/food/views/wasabi-mashed-potatoes-101027), I pan-roasted sugar snap peas on hand for a green veggie. Delish. Definitely a keeper. I made it for Steve & myself tonight, next time I'll try it on the kids.

Light garlicky, ginger sauce. I served this with mashed potatoes & broccoli, but next time I would do rice and asian green beans. Simple, easy, flavorful dinner.

Easy to scale up and is a genuine party-pleaser. Make sure to brown the pork loin all over for color and presentation. Note that the sauce is more a "jus" than a gravy. However, because you cook the marinade it can be used later for other purposes.

Delicious and fast. I've made this numerous times and it's an easy crowd pleaser. Be sure not to overcook the pork, 155 is the perfect internal temp, letting the pork sit for 10 minutes after cooking is also a must to get maximum juiciness. Paired with mashed potatoes (or sweet potatoes) and an arugula salad with apples and pecans.

This is a keeper. Marinated pork tenderloin tips, skewered, & grilled. Really good! Don't skip reducing the marinade to dip the meat in. Superb. Served with grilled veggie kabobs.

This was really excellent and quite easy. I made a 1.75 pounds of a tenderloin and only increased the liquid by about a half. It cooked in about 20 minutes -- don't forget it continues cooking after you remove it from the oven. The only change I made was to add a slurry of broth and flour to the simmering marindade to thicken it a bit. I served over a bed of buttered noodles. It was a huge hit.

This was crazy good. It was crazy easy. My wife loved it. I made it with the balsamic and tomato paste. I'm having folks over next weekend and this will be on the menu.

Excellent taste. The sauce is awesome.

The previous reviews are absolutely right. This is super easy, fast and delicious. I will be making this again.

Would give this 5 forks, if that was possible - my husband said it was the best meal heɽ remembered eating in months. I made this exactly per the recipe (with tomato paste and balsamic vinegar), and served with dijon-balsamic roasted carrots and green beans with lemon & pine nuts (another excellent recipe from this site). We used a slightly larger tenderloin - perfect for two. Our only complaint was that there was a lot of sauce left and nothing to do with it - the recipe could probably serve 3-4 using two tenderloins.

I love this recipe! It's Soooo easy and SOOOO good! Fits for almost any occasion and great with sautéed string beans in garlic and sweet potatoes too. Whenever I make it and no matter how much make I never get any leftovers -) I am making it again this weekend for 60 people! I hope I get some leftovers this time :-)

This is delicious and idiot proof! Added root vegetables to the pan along with the pork. I will make this again.

Writing a review to emphasize how idiot-proof this is. I used all the broth in the marinade rather than reserving 1 cup until after it was reduced. It still came out delicious. This is the sort of recipe you can execute sucessfully while having a glass of wine with your company, easy yet impressive.

Very tasty. Make sure to sear in a cast iron pan works very well. Husband loved it.

This turned out perfect! Moist, tender and flavorful. Of course, I'm all about customizing, so my rating can't truly be based on the original recipe - We had to double everything due to the size of tenderloin we had, and as a result, had to make some substitutions to cover insufficient ingredient amounts. Used veg instead of chicken stock, swapped 1/2 of the soy for ponzu, used ketchup and went a little heavy on a very nice aged balsamic. I was a bit short on ginger, so I amped up the garlic and seasoned with an asian bbq mix that we got from a local spice shop, added a dash of regular S&P. The large volume of sauce took me longer to reduce, I did not add the last cup of stock. The tenderloin did not need the help, but it was a delicious extra to go over veggies.

A wonderful--and very, very easy--recipe. We like to add some red bell pepper and snow peas to the cooked marinade just before it finishes and then cover it all with a healthy dose of toasted sesame seeds. Also: 12 minutes at 400, plus a few minutes on the board tented with foil, is more than enough time.

made this last night and it was fantastic! I used ketchup and balsamic vinegar. I had to cook it longer than the recipe called for but no worries. Also, I cooked the marinade for a lot longer (I had the time) and I highly recommend it because it makes it almost syrupy. I did not add the extra chicken broth and did not miss it! my husband raved about it!

Easy to make and the meat was moist but the taste was nothing special. Not a pronounced flavor.

Not a 'wow' recipe, but very good and easy to prepare. The sauce is great and makes the recipe. Served with roasted carrots and rice with cilantro. Good meal for family or company. Will definitely make again.


Easy Marinated Pork Tenderloin – Instant Favorite

Awesome pork tenderloin marinade made with soy sauce, olive oil, garlic, Dijon honey mustard, salt and pepper – everyday staples in your kitchen that makes a fantastic pork tenderloin. Tender, juicy, delicious.

Read rave reviews from people who tried this recipe on Pinterest!

WHAT YOU NEED TO MAKE PORK TENDERLOIN MARINADE

All you need – extra virgin olive oil, soy sauce, Dijon honey mustard, garlic, salt and pepper.

*The recipe calls for Dijon Honey Mustard but I was out this time, so I added 3 tablespoons of Dijon mustard and 1 tablespoon of honey to the marinade and it worked perfect!*

HOW TO MAKE PORK TENDERLOIN MARINADE

In a medium size bowl add soy sauce, olive oil, Dijon honey mustard, minced garlic, salt and pepper and whisk until well blended.



Place tenderloins in a ziplock bag and pour marinade over. Seal bag, coat loins well then place in fridge for 3 hours or more – the longer the better. If you can, marinate overnight.

Preheat oven to 350 degrees F. Spray a 9吉 baking dish with non-stick cooking spray. Place tenderloin(s) in baking dish then pour the marinade from the bag over the tenderloins. Bake on middle rack of oven for 45 to 55 minutes or until the pork reaches a safe minimal internal temperature of 145 – 160 degrees F with a 3 minute rest time.

I like to serve pork tenderloins with roasted butternut squash, rice pilaf or wild rice. This is also great with honey roasted mini red potatoes.


Bag &lsquoo pork

I place the pork tenderloin in the refrigerator for an hour.

I place my slow cooker on the counter and empty the contents of the bag into it. On the spur of the moment, I decide to also add a 10 ounce package of sliced mushrooms. That&rsquos what made me call this recipe &ndash pork tenderloin with mushrooms! I&rsquom brilliant that way.

That&rsquos the fun of cooking. You can improvise.

I set the slow cooker on low and set the timer for 3.5 hours.

It&rsquos done. I put the tenderloin on a large plate and spoon the mushrooms and marinade on top. I also make a salad and plate some pasta and cooked broccoli.

I cut some slices and add the pork tenderloin with mushrooms and gravy to the plate.

I hope you enjoyed this pork tenderloin with mushroom recipe!

Please feel free to leave me a comment. Tell me what food you suddenly started to dislike. And don&rsquot forget to rate the recipe.

And as always, may all your dishes be delish!

If you&rsquove tried this or any other recipe on the blog, I&rsquod love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!