Maple Glazed Pork Tenderloins Recipes

Steps:

• Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

Steps:

• Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
• Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
• Arrange pork slices on plates. Spoon glaze over pork and serve.

Steps:

• In a plastic, resealable bag combine the first 5 in bag. Seal and shake well.
• Add pork slices to bag, reseal and shake to coat the pork well.
• In large nonstick skillet melt margarine or butter over medium-high heat. Add pork mixture to skillet, cook 8-10 minutes or until browned and no longer pink. When browned, add syrup and glaze pork well while stirring.

Steps:

• Put the rack in the middle of the oven. Preheat oven to 350 F (180 C).
• Flour the pork tenderloins. In a ovenproof skillet, brown the pork in butter and oil. Add salt and pepper. Remove from the skillet. Set aside.
• Add a little bit of butter in the skillet if needed, then softened the shallots in the skillet. Add mustard, maple syrup and let simmer about 1 minute, until sauce thickens. Put the tenderloins back in the skillet and coat well with the sauce.
• Cook in oven 16 to 17 minutes. It will still be pink a little bit.
• Remove from the oven and cover with foil paper. Let rest 5 minutes before slicing. Garnish with fresh thyme.

Steps:

• In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half. Be careful not to allow to boil over.
• Preheat oven to 450 degrees F.
• Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper. Serve with Braised Red Cabbage and Sweet Potato Puree.
• In a heavy-bottomed pot on medium heat, melt the butter in the oil. Add the bacon and onions and cook for 2 to 3 minutes. Add the remaining ingredients and cover. Turn down the heat to low. Cook for 20 minutes, stirring every few minutes. When cabbage is tender, season with salt and pepper.
• Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes. Strain off excess liquid, puree, and season.

Steps:

• Sprinkle salt and pepper on all sides of tenderloins.
• In a small saucepan, combine syrup, jelly and garlic.
• Bring to a boil over high heat and boil gently until thickened and reduced to 1/2 cup, (about 4 to 5 minutes).
• Brush half of syrup mixture over tenderloins.
• Grill, covered over medium coals 10 minutes, turning once.
• Brush remaining syrup mixture over tenderloins.
• Continue to grill 5 to 10.
• minutes or until instant read thermometer inserted in center of meat registers.
• 160 degrees (tenderloins will be barely pink in center), turning once.
• Carve tenderloins crosswise into 1/4-inch thick slices.

Steps:

• Rub pork loin with mixture of ginger and salt.
• Insert meat thermometer in the thickest part of the pork loin.
• Arrange hot coals around drip pan in covered grill; place the pork loin fat side up on grill rack over drip pan.
• Grill with the lid down for 2-2 1/2 hours or to 170 degrees on meat thermometer.
• Baste frequently with mixture of barbeque sauce, maple syrup and orange rind during the last hour of cooking.
• Remove to serving platter and cut into thin slices.
• Garnish with red grapes, green grapes and parsley sprigs (optional).

Steps:

• Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
• Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.