Chili Maple Pork Tenderloin

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When we hear the work “pork” we automatically think, “Oh, bad for me!” I think visions of Arnold Ziffle running around Green Acres or a big, huge pig rolling around in mud and filth somewhere pops into our mind.

But, actually, there is a reason pork is called “the other white meat” and why is should be included in a healthy diet. Cuts of pork like pork loin and pork tenderloin are exceptionally lean and aid in fat burning. Let’s look at some other beneficial goodies pork brings to the table:

  • A lean 4 ounce serving of pork loin has 121 calories, 22 grams of protein and only 4 grams of fat!
  • 52% of daily thiamin
  • 37% of daily niacin
  • 30% of daily B6
  • 21% of daily riboflavin
  • 8% of daily B12
  • significant levels of potassium, zinc, selenium, phosphorus,

This little article will tell you all about the benefits of lean pork.

So, pork has been a favorite at the Burch house for years. It helps break up the chicken monotony. We’re especially fond of tenderloin. Think of pork tenderloin as the filet mignon of pork. You can usually purchase them in one pound cuts, but occasionally you’ll find them packaged as 2 one pound cuts.

Today’s recipe is one we tried not too long ago and absolutely loved. It’s a variation of recipe from Publix. Added bonus: super duper easy to make!

Chili Maple Pork Tenderloin

2 – 1 pound cut pork tenderloins

1/2 cup real maple syrup

4 tablespoons chili powder

2 tablespoons McCormick’s Grillmates Brown Sugar Bourbon Marinade/Rub

  1. Mix together the maple syrup, chili powder and rub. Reserved 4 tablespoons.
  2. Place tenderloins in a zip lock bag and pour the chili-maple mixture over the tenderloins and let marinade for a least 4 hours. You can do this and let it marinade overnight. We did ours one morning, popped it back in the fridge and cooked it for dinner that evening.
  3. Preheat oven to 400 degrees.
  4. Line a baking sheet with foil and spray with cooking spray.
  5. Place the tenderloins on the baking sheets and brush with the reserved marinade (you may have to give it a stir before using).
  6. Place the tenderloins in the oven and bake for 7 minutes. After 7 minutes turn the tenderloins, brush the other side with more of the reserved marinade and returned to the oven.
  7. Continue cooking for about 10 minutes or until pork reaches the temperature 165 degree. (You can test the temp by using a meat thermometer like this Weber Meat Thermometer.)  Remove from oven and let rest 3 – 5 minutes before slicing.

Enjoy!!

© 2016 Beverly Hicks Burch All Rights Reserved.

Chili Maple Pork Tenderloin

 

 

 

 

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