Pork Tenderloin Maple And Beer Marinade Recipes

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.

Steps:

• Cut slits in the pork tenderloins to absorb more marinade, and place in a shallow glass pan.
• Top with onions and garlic (if using) with hands, distribute the onions and garlic over the pork.
• In a separate bowl combine olive oil, maple syrup, honey, pecans, mustard, chili powder, thyme, salt and red pepper flakes; mix to combine.
• Pour over pork and refrigerate for a minimum of 8 hours or overnight.
• When ready to cook, place the pork on the grill or broil in the oven (reserve the marinade).
• If grilling, cook the tenderloins on a medium-low heat (covered grill) for about 10 minutes on each side, or until done.
• Let the tenderloin rest for 15 minutes before slicing.
• *NOTE* When the pork is on the grill heat the marinade, and simmer for about 10-15 minutes, and serve over the tenderloins.

Steps:

• In a sauce pan (med. heat), melt butter and add onion, until transparent.
• Turn heat up to high, add beer, dijon and maple syrup.
• Bring to a boil stirring, until it foams and rises.
• Remove from heat and let cool at room temp.
• Once cooled, put your roast in a large freezer bag, and pour marinade inside.
• Let stand in fridge for at least 6 hrs, I prefer overnight.
• Remove roast from bag, and pat dry.
• Put in a shallow roasting pan, preheat oven to 425 F, and roast til' meet thermometer reads 155 F.
• Let stand for 15 to 20 minutes, cut into thick medallions.
• I serve this with roasted garlic mashed potatoes, and maple glazed carrots and turnips.
• Enjoy!

Steps:

• mix all ingredients together (except pork).
• Put pork in a large ziplock bag or bowl and pour marinade over top. refrigerate 6-24 hours.
• cook as usual.

Steps:

• Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 tablespoon vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
• Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8-10 minutes.
• Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°F, 10-15 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.
• Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15-20 minutes. Add remaining 1 teaspoon vinegar and toss to combine.
• Slice pork and serve with cabbage mixture and sauce.

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:

• In a large bowl, whisk together the beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper.
• Add the pork; turn to coat.
• Cover and marinate in the refrigerator for 4 hours.
• Place the pork on a greased grill over medium-high heat; brush with any remaining marinade.
• Close the lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.
• Transfer to a cutting board; tent with foil and let stand for 5 minutes.
• Slice and serve.

Steps:

• Trim pork of visible fat.
• Place pork in a large resealable bag.
• Wisk all the ingredients together and pour over pork.
• Marinate for at least 1 hour.
• Transfer pork and marinate to a small roasting or baking pan.
• Roast, uncovered at 350 F for 40 minutes It should still be slightly pink.
• Let stand for 10 minutes before slicing.
• Drizzle with extra sauce and serve.