Maple Mustard Marinade Recipes

MAPLE SYRUP MARINADE

Steps:

• To the maple syrup bottle (or a glass bottle with a lid), add the syrup, shallot, vinegar, mustard, rosemary, garlic and pepper. Cover and shake vigorously to combine. Add the oil, cover and shake vigorously again to combine. Season with the salt.
• Use as a marinade for pork chops or chicken.

MAPLE-GARLIC MARINATED PORK TENDERLOIN

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.

SPICED MAPLE MUSTARD

Steps:

• Place allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. In a small bowl, mix 3/4 cup water, vinegar and maple syrup until blended; set aside. In a small saucepan, mix flour, cornstarch, mustard, turmeric, salt and remaining water until smooth. Gradually whisk in vinegar mixture. Add spice bag. Simmer over medium heat until thickened, 5-10 minutes, stirring occasionally., Discard spice bag. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 month.

MAPLE-MUSTARD DIPPING SAUCE

Steps:

• In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

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.

MAPLE MUSTARD MARINADE

Steps:

• Mix together all ingredients.
• Marinade meat several hours or overnight.

MAPLE HONEY MUSTARD SAUCE

Steps:

• Add creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and pepper to a measuring cup; mix until fully combined.

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.