APPLE-MAPLE BRINED PORK TENDERLOIN
This is great served with rice pilaf and fresh green beans. For dessert I like to serve a huge slice of fresh peach pie topped with vanilla ice cream. (Talk about a great 4th of July feast--this is it).
Provided by The Range Rover
Categories Pork
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir water, cider,maple syrup and salt in large container or stockpot until the salt is dissolved. Add the pork to the brine mixture. Cover and refrigerate for at least 8 hours, but no longer than 12.
- Heat coals of gas grill for direct heat. Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry.
- Discard brine. Sprinkle pork with rosemary, pepper, and garlic powder.
- Cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes, turning occasionally, until pork has a slight blush of pink in center and reads 160°F on a meat thermometer.
Nutrition Facts : Calories 276.9, Fat 8.3, SaturatedFat 2.9, Cholesterol 99.8, Sodium 4795.4, Carbohydrate 18.3, Fiber 0.1, Sugar 16, Protein 31.1
MAPLE-BRINED PORK ROAST WITH APPLES, ONIONS, AND MUSTARD BREADCRUMBS
Provided by Molly Stevens
Categories Mustard Onion Roast Dinner Apple Pork Tenderloin Fall Maple Syrup Breadcrumbs Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For brine:
- Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
- Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
- For vegetables and breadcrumbs:
- Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
- Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
- Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
- Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
- Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
- Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
- What to drink:
- Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).
APPLE-MAPLE GLAZED PORK TENDERLOIN
This is from another web site but is so awesome tasting that you will want to try it for sure!!! And its sooooo simple!! If the glaze is prepared ahead of time it will thicken, just reheat it in the micro until it melts and then use it. UPDATE:::Made this again the other day and DID marinate it. I made the sauce, added the pork and popped in the fridge for 2 hours, took out the pork and put on the grill and microwaved the sauce, if you dont heat the sauce it will be WAY too sticky for the grill and believe me you will have a mess! I have also done this with some very thick (1 1/2 inch) cook out style pork chops and they were super too!
Provided by LAURIE
Categories Pork
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 314.7, Fat 8.2, SaturatedFat 2.8, Cholesterol 99.8, Sodium 274.7, Carbohydrate 28.2, Fiber 0.2, Sugar 23.1, Protein 31.2
MAPLE-BRINED PORK LOIN
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 9h20m
Yield 6
Number Of Ingredients 13
Steps:
- Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
- Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g
MAPLE APPLE PORK TENDERLOIN
This is from an Uncle Ben's Long Grain & Wild Rice box. So simple to make and everyone in the family loved it. I used zaar recipe #5408 for the pork and topped with the sauce. Delicious!
Provided by Candy C
Categories Pork
Time 25m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Season pork tenderloin with spices in recipe #5408, wrap in plastic wrap, and marinate for 4 hours or overnight.
- Grill 15-20 minutes until done.
- In a small saucepan, spray non-stick coating spray and add diced apple.
- Cook over medium heat for 10 minutes.
- Add nuts and maple syrup (the real thing, not pancake syrup) and continue to cook for 3 to 4 minutes.
- Remove from heat and let stand until pork is done.
- Slice pork, place on serving plate, and spoon maple apple sauce on top.
- Serve with Uncle Ben's Long Grain & Wild Rice.
Nutrition Facts : Calories 331, Fat 11.4, SaturatedFat 3.1, Cholesterol 99.8, Sodium 77.1, Carbohydrate 25, Fiber 1.4, Sugar 20.9, Protein 31.9
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