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Maple Mustard Pork Tenderloin: Submitted by: Pure Canada Maple | Date Added: 14 Apr 2014
Listed in: Pork

2 TB dijon mustard
1 TB olive oil
2-3 large cloves garlic, minced
1 C pure maple syrup from Canada
1 pork tenderloin (about 1 - 1 ½ lbs)
Coarse salt and cracked black pepper
¼ C flat leaf parsley, roughly chopped

Cooking Instructions

- Combine mustard, oil, garlic, salt, pepper and maple syrup in bowl. Whisk to combine.

- Trim excess fat and silver skin from tenderloin.

- Place pork in large plastic storage bag and coat thoroughly with marinade. Cover/seal, then chill in the refrigerator overnight (or minimum of 8 hours).

- Preheat outdoor grill or indoor grill pan to medium-low heat.

- Remove pork from marinade, and set aside. Put remaining marinade in a small saucepan, and cook on stovetop over medium-low heat for 5 minutes to reduce.

- Spray or brush grill grating with oil to prevent sticking, and place meat on grate. Brown each side for 2 minutes per side

- Grill pork for approximately 15-20 minutes, basting occasionally with marinade until interior of pork is no longer pink (internal temperature of 160°). Cover with tin foil and let meat rest for 10 minutes.

- Slice into thick pieces with a sharp knife and spoon remaining hot marinade over chops.

- Garnish with fresh parsley.

Serve immediately.

Recipe Pictures - Hover cursor to scroll if several images:
Maple Mustard Pork Tenderloin
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