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Listed in: Pork
2 TB dijon mustard
1 TB olive oil
2-3 large cloves garlic, minced
1 C pure maple syrup from Canada
1 pork tenderloin (about 1 - 1 ½ lbs)
Coarse salt and cracked black pepper
¼ C flat leaf parsley, roughly chopped
- Combine mustard, oil, garlic, salt, pepper and maple syrup in bowl. Whisk to combine.
- Trim excess fat and silver skin from tenderloin.
- Place pork in large plastic storage bag and coat thoroughly with marinade. Cover/seal, then chill in the refrigerator overnight (or minimum of 8 hours).
- Preheat outdoor grill or indoor grill pan to medium-low heat.
- Remove pork from marinade, and set aside. Put remaining marinade in a small saucepan, and cook on stovetop over medium-low heat for 5 minutes to reduce.
- Spray or brush grill grating with oil to prevent sticking, and place meat on grate. Brown each side for 2 minutes per side
- Grill pork for approximately 15-20 minutes, basting occasionally with marinade until interior of pork is no longer pink (internal temperature of 160°). Cover with tin foil and let meat rest for 10 minutes.
- Slice into thick pieces with a sharp knife and spoon remaining hot marinade over chops.
- Garnish with fresh parsley.
Serve immediately.
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Recipe Cloud Tags:- prevent
- tenderloin
- garnish
- coarse
- canada
- chopped
- silver
- cracked
- grating
- stovetop
- temperature
- large
- storage
- remaining
- refrigerator
- interior
- basting
- minced
- marinade
- black
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