Maple and Garlic Marinated Pork Tenderloin

Grilled pork tenderloin marinated in a deliciously sweet blend of real maple syrup, Dijon mustard, and a hint of sesame oil. Because I have one step-daughter that only eats chicken or fish, I separated some of the sauce into two bags; one for pork and one for 2 chicken breasts. She gave me one of the best compliments she ever has in the last year for my cooking: 'It is fine-dining quality.'

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 301 Calories

Ingredients

• 1 small onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 tablespoons Dijon mustard
• 1 ½ pounds pork tenderloin
• freshly ground black pepper to taste
• 1 cup maple syrup
• 1 teaspoon olive oil, or as needed
• 1 teaspoon horseradish

Recipe Instructions

Step 1

Whisk onion, maple syrup, Dijon mustard, garlic, horseradish, sesame oil, and black pepper together in a shallow bowl. Add pork to marinade and turn to coat. Cover bowl with plastic wrap and marinate pork, 8 hours to overnight.

Step 2

Remove pork from marinade and pour marinade into a small saucepan. Cook marinade over medium-low heat until bubbling, about 5 minutes.

Step 3

Heat olive oil in a skillet over medium-high heat. Cook pork in the hot oil, basting with marinade, until browned, 2 to 3 minutes per side. Reduce heat to low and cook pork, basting occasionally with marinade, until no longer pink in the center, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).