Best 10 Maple Mustard Pork Tenderloin Marinade Recipes

MAPLE-GARLIC MARINATED PORK TENDERLOIN

Steps:

• 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.
• Preheat grill for medium-low heat.
• 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.
• 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.

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

MAPLE-MUSTARD MARINATED PORK LOIN

Steps:

• Combine maple syrup, soy sauce, Worcestershire sauce, lemon juice, Dijon mustard, garlic, and sesame oil in a bowl. Mix well.
• Place pork in a zip-top bag and pour in marinade, coating well. Seal and refrigerate at least 4 hours, to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork and place on the preheated grill; discard excess marinade. Grill until pork is slightly pink in the center, about 15 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork to a plate and let rest for 10 minutes. Slice and serve.

MAPLE GLAZED PORK TENDERLOIN

Steps:

• PREPARE TENDERLOIN: If necessary, remove any silver skin left on the tenderloin (stringy white silvery connective tissue) with a small sharp knife. To prepare for grilling, rub with oil and sprinkle with salt, pepper and rosemary (or thyme if you prefer). Note 1 to brine
• HEAT GRILL to medium high - about 400F/204C.
• PREPARE GLAZE: In a microwavable small bowl or measuring cup, add all glaze ingredients and stir. Microwave on high for 1 minute. Stir again.
• GRILL TENDERLOIN: (see Note 2 to roast instead). Grill tenderloin about 4-5 minutes, turn, then baste with glaze mixture. Cook several more minutes, then turn and baste the other side with glaze. You will use about 1/2 the glaze. Cook for about 8-13 minutes in total or until instant read thermometer indicates 140F/60C for medium with a little pink center (or 145F/62.8C for little to no pink). Both temps will rise by 5 degrees with resting. Cover loosely with aluminum foil and let meat rest for 10 minutes.
• SLICE AND SERVE: Transfer pork to a cutting board and slice pork, drizzle with remaining glaze, (that has been warmed in microwave), and serve with apple sauce or your favorite sides.

SHEET PAN MAPLE MUSTARD PORK TENDERLOIN DINNER

Steps:

• Mix together marinade. Place pork tenderloin and marinade in a ziploc bag or container and allow it to marinate for at least 20 minutes. (It's great if you can marinate overnight!)
• While pork is marinating, slice potatoes and broccoli. Once pork has marinated, preheat oven to 450 + line a baking sheet.
• Remove pork from the ziploc bag, saving the remaining marinade in the bag. Place pork on to the baking sheet. Toss broccoli in remaining marinade and lay along side pork.
• Toss halved potatoes in 1 tbsp olive oil, sea salt, and pepper and lay alongside broccoli.
• Bake at 450 for 25 minutes, tossing broccoli and potatoes halfway.
• Serve + enjoy!

MAPLE MUSTARD PORK TENDERLOIN

Steps:

• Preheat Oven: Preheat your oven to 375 degrees.
• Remove Silverskin: Using a paring knife, remove the silverskin.
• Pat the Tenderloin Dry: Using a paper towel, dry the pork tenderloin of excess moisture.
• Mix Sauce and Brush on Tenderloins: Combine all the ingredients for the maple mustard sauce, and whisk. Salt and pepper the pork tenderloin on all sides, and brush the top with the mustard sauce. Reserve the remaining sauce.
• Bake the Tenderloin: Bake the tenderloin for 30-35 minutes per pound, until an internal temperature of 145 degrees on a sheet pan. While the tenderloin is baking, occasionally brush the pork with the leftover mustard sauce, to form a thick lacquer on the roast.
• Rest: After the tenderloin is baked, tent with aluminum foil and let rest for a minimum of 10 minutes before cutting.

EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE

Steps:

• Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to 1/3 of a cup. Turn off the heat and whisk in the dijon mustard.
• Meanwhile, slice the pork tenderloin into 8 equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
• Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
• Pound out and season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
• Return the rest of the cooked pork to the pan.
• Pour in the maple-balsamic sauce and cook for 1 minute.
• Garnish with scallions.

SOUS VIDE PORK TENDERLOIN RECIPE - MAPLE MUSTARD

Steps:

• HEAT SOUS VIDE WATER BATH: Set sous vide temperature to:°140F/60C for medium (slightly pink, tender, moist but not super juicy)°138F/59C for closer to medium rare (pinkish-red, soft, moist, juicy) or°150F/65.6C for medium well.
• PREPARE TENDERLOIN FOR SOUS VIDE AND COOK: Remove silver skin from tenderloin (thin coating of sinew attached to meat). Sprinkle generously with salt, pepper and garlic powder. Go easy on the fresh herb sprigs as they get quite powerful in sous vide. Place tenderloin in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out (water displacement method). When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, use a vacuum sealer with sous vide bag and plunge into water). If you are using a sous vide self contained 'oven', put on lid. Cook for 1.5 hours minimum and 4 hours maximum.
• PREPARE SAUCE: While tenderloin is cooking sous vide, whisk all sauce ingredients together in a microwave-safe glass measuring cup or small bowl. Microwave for 1 minute on high or until sauce is slightly thickened. Taste and adjust seasonings if needed.
• FINISH TENDERLOIN: Remove tenderloin from ziplock bag and pat dry with paper towels. Let rest for 10 minutes while you prepare pan or grill. The browning step is not technically needed as the meat is cooked perfectly, but as you see in the picture, meat does not look appetizing straight out of the water bath. To sear:: Heat cast iron skillet or other large skillet to very hot. Add a drizzle of vegetable oil. Sear on all sides for maximum 2 minutes total. Use hands or tongs to press meat down in pan to create brown crust. To grill: Heat gas grill to high. Brush tenderloin with 1-2 tablespoons of sauce and grill on all sides for 2 minutes total to achieve a few grill marks. Slice, drizzle with sauce and serve.

MUSTARD, RUM & MAPLE MARINATED PORK TENDERLOIN

Steps:

• Combine maple syrup, rum and mustard. Spread mixture over meat and marinate, refrigerated, 3 hours or overnight.
• Preheat oven to 350°F.
• Season meat with salt and pepper. Heat olive oil in a fry pan over medium heat. Sear meat on all sides. Place pan in oven, or if you do not have an oven-safe fry pan, transfer pork to a roasting pan.
• Roast uncovered until internal temperature reaches 160°F, 15-20 minutes.

MAPLE MUSTARD PORK TENDERLOIN RECIPE

Steps:

• Gather the ingredients.
• Line a baking dish with nonstick foil. Heat oven to 350 F.
• Trim excess fat and silver skin from the pork tenderloin and pat dry. Sprinkle with the grill seasoning or a seasoning blend, or use salt and pepper.
• In a large skillet over medium-high heat, heat olive oil. Add the pork and sear on all sides. Meanwhile, combine the syrup and mustard in a large cup or small bowl, whisking until smooth.
• Arrange the pork in the baking dish and roast for 12 minutes. Brush generously with about half of the mustard mixture and roast for 5 more minutes, or until the pork registers about 145 F on an instant-read thermometer in the thickest part of a tenderloin.
• Put the remaining sauce in the microwave and heat to boiling, or put the sauce in a saucepan and heat on the stovetop.
• Let the pork rest for 5 minutes, then slice and drizzle with the remaining heated sauce.