Maple Pecan Pork Tenderloin

Cooking With Rania - "Autumn Recipes"
KDKA Pittsburgh Today Live 10/13/2010

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Maple Pecan Pork Tenderloin

2 pork tenderloins, about 1 pound each
1 large sweet onion, peeled and thinly sliced into 1/2-inch rings
2 tablespoons olive oil
3/4 cup pure maple syrup
1/2 cup honey
1 cup chopped pecans
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 tablespoon dried thyme leaves
1 tablespoon kosher salt
1/2 teaspoon dried red pepper flakes

Place the pork tenderloins in a ceramic or glass shallow pan. Top with the onion, distributing evenly over the pork. In a separate bowl, combine the oil, maple syrup, honey, pecans, mustard, chili powder, thyme, salt, and red pepper flakes. Pour over pork; cover with plastic and refrigerate for at least 2 hours and up to 8 hours.
Heat an outdoor grill to medium. Remove pork from marinade and reserve marinade for later use. Place the pork on the grill along with the sliced onion from the marinade. Turn pork after 10 minutes. When the onion is cooked and golden, remove from the grill to keep from burning. After 20 minutes, test pork for doneness; meat thermometer should read 140 degrees in center. Allow pork to rest for 5 minutes before slicing.
While pork is still on the grill, heat the reserved marinade in a small pan for 8 to 10 minutes until thickened. Thinly slice pork and serve with grilled onion and drizzled marinade on top.
Makes 6-8 servings

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