The Burch Favorite Pork Tenderloin: Grilled Maple, Dijon and Garlic Tenderloin, by Beverly Hicks Burch

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Any time I can combine the words “food”, “cook/cooking” and “grill” in any form or fashion I have an ecstatic husband on my hands. How ecstatic you might ask? Well, how `bout this…imagine a little boy on Christmas day who has just gotten his first BB gun; a little girl with her first Barbie or your sixteen your old with their first car…yeah, that kind of Ren and Stimpy happy…

So, we grill a lot…all year long come rain, shine, wind, snow or sleet (may T & H should have been a postmaster)…

One of our favorite foods to grill is lean pork, the other white meat. A lot of research has been going on concerning pork and the upside is pork does have a lot of healthy benefits. One of those benefits is based on the fact that when you eat pork it tends to “stick with you longer” meaning you don’t get as hungry as fast. So, pork is a good food for dieters.

Today’s recipe is one of our all time favorites. Years ago I saw what looked like the beginning of a possibly good dish, tinkered with it a bit and presto the recipe today! A couple of quick notes here: (1) where you see maple syrup DO NOT freak out…this pork loin does NOT turn out tasting like IHOP pancakes. Think maple cured ham or bacon. (2) Use only REAL maple syrup…not Aunt Jemima, Log Cabin or such…trust me! (3) If you would like to kick it up an extra notch, use spicy brown mustard instead of Dijon. Yum!

What to serve with this? Well, we’ve served grilled sweet potatoes, grilled fresh pineapple, but this week we served brown rice and our Crock Pot Dijon – Maple Brussels Sprouts. Wow was it yummy!

On the easy to hard scale? Easy peasy! So give it a try and sit back and enjoy!

©2013 Beverly Hicks Burch All Rights Reserved

maple dijon pork tenderloin

Grilled Maple, Dijon and Garlic Tenderloin

3 tablespoons Dijon mustard

3 cloves garlic, minced

1 teaspoon sesame seed oil

1 cup maple syrup (the real thing)

½ teaspoon ground pepper

1 ½ pound pork tenderloin

Combine mustard, sesame seed oil, garlic, pepper and maple syrup. Place in a zip lock bag. Place the tenderloin in the marinade in the bag and seal the bag. Place in a bowl and refrigerate at least 8 hours or overnight (for best results).

Next day, preheat grill medium heat. Cook on indirect medium heat.

Remove meat from marinade. Boil marinade in a saucepan for 5 minutes.

Brush the grate of the grill with oil and place the pork on the grate. Grill the pork, basting with the marinade. Grill about 45 to 50 minutes or until pork is no longer pink or until pork reaches correct temp of 165 degrees. Turn once half way through cooking. Let rest for 5 mins. before cutting


© 2007 Beverly Hicks Burch All Rights Reserved.

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