Spiced Pork With Sweet Maple Glaze Recipes

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES

Steps:

• Combine all ingredients in a medium bowl.;
• Combine all ingredients in a small bowl.;
• Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
• 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
• Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.

SPICED PORK WITH SWEET MAPLE GLAZE

Steps:

• Preheat oven to 425.
• Bring pork chops to room temperature, pat dry.
• Add 1 tbsp of butter to large fry pan and set heat to medium-high.
• Combine mustard powder, salt, pepper, paprika, cinnamon and cumin. Rub onto pork.
• Place pork into hot pan and sear on both sides for two minutes.
• Transfer pork to a baking dish sprayed with non-stick olive oil spray and pour half of the juices left in the frying pan on top of the chops.
• Cook pork chops for 15-20 minutes depending on the thickness, baste (with half of the sauce you will make in the next step) and flip once or twice during cooking.
• After pork chops are in the oven turn stove top to medium low and pour white wine into the frying pan to deglaze. Use more or less depending on how thick and sweet you want your sauce.
• Add butter, maple syrup, and tarragon.
• Allow to thicken to your desired consistency. Use half to baste chops once or twice during cooking.
• Remove chops from oven when just under done - because they are thicker they will continue to cook once you remove them. Pour remaining sauce on top and serve.

BROWN SUGAR PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F.
• Combine garlic powder, salt, pepper, chili powder and paprika. Using clean hands, rub spice mixture over tenderloins to coat well.
• Heat oil in a large pan over medium high heat, and add tenderloins to the pan to brown on all sides (approximately 5-6 minutes total)
• While browning the pork, combine brown sugar, syrup and butter in a small saucepan. Cook on low, stirring constantly, for approximately three minutes or until smooth.
• If using an oven safe skillet, leave tenderloins in pan and coat with approximately half of the glaze mixture. If not using an oven safe skillet, transfer tenderloins to a 9x13 glass baking dish that has been sprayed with non-stick cooking spray, then cover with half of the glaze mixture.
• Cover and bake for approximately 18-20 minutes or until the internal temperature reaches 135 degrees. Remove from oven, remove foil and top with remaining glaze. Return to oven and bake for an additional 5-10 minutes or until the internal temperature reaches 140-145 degrees. Pork will continue to cook, due to carry over cooking, one removed from the oven
• Remove from oven and allow to rest for ten minutes.

SPICED PORK CHOPS WITH SWEET AND SOUR GLAZE (AGRODOLCE)

Steps:

• Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
• Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
• Arrange the pork chops on a platter and drizzle with the glaze.

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.

PORK TENDERLOIN WITH MAPLE GLAZE

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.