MAPLE BEER PORK TENDERLOIN
We make this often. If maple syrup is not available, I have made this with Honey, but not quite as good.
Provided by Nat Da Brat
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 342.5, Fat 8.2, SaturatedFat 3.4, Cholesterol 89.7, Sodium 335.7, Carbohydrate 33.2, Fiber 1.1, Sugar 25.1, Protein 27.7
CIDER-ROASTED PORK TENDERLOINS
Provided by Ina Garten
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
- Preheat the oven to 450 degrees.
- Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.
PORK TENDERLOIN MAPLE AND BEER MARINADE
Make and share this Pork Tenderloin Maple and Beer Marinade recipe from Food.com.
Provided by Sarahmai
Categories Healthy
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 328, Fat 9.7, SaturatedFat 3.2, Cholesterol 110, Sodium 242.9, Carbohydrate 19.5, Fiber 0.9, Sugar 11.6, Protein 35.9
MAPLE-GLAZED PORK TENDERLOIN
My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn't be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. -Colleen Mercier, Salmon Arm, British Columbia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 573mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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