On these beautiful spring days, before the heat reaches its full strength in the Lowcountry, we love being able to enjoy as much time outdoors as possible. Which of course means lots of grilling when the weather's nice! Since Father's Day will be here in a week, we’d love to share one of Manning’s favorite recipes with you. His Maple Grilled Pork Tenderloin was inspired by this Pork Roast recipe from Cooks Illustrated. Manning has simplified it to fit our coastal lifestyle, while keeping the perfect blend of sweet and savory seasoning. He likes to use Pork Tenderloin as the cut of meat for this recipe. It cooks faster, is easier to find at local stores and stays juicier on the grill.
Just like with our cookies, we cook at home with premium, all-natural ingredients. The key ingredient in this recipe is maple syrup – so it has to be the real deal. True maple syrup is made solely from the sap of maple trees, which gives it the unique flavor that’s hard to describe but easy to identify. That’s why we make sure to use brands that are labeled “Maple Syrup.” If it’s labeled as maple-flavored syrup, pancake syrup or waffle syrup, it is usually made with high-fructose corn syrup and artificial flavorings. The cost is lower but the taste doesn’t come close to true maple syrup.
The maple syrup is used for a sweet and savory marinade with mustard, spices and a little splash of bourbon. Half the marinade is used for the pork before cooking and the rest is used as a glaze as it's grilling. We even recommend that you save a little for a dipping sauce at the table. If you want to get ahead in the kitchen, make a double batch and use some for grilled chicken or ribs later on in the week. The marinade will stay good in your fridge for up to a week.
Whether you're a gas-lover or charcoal fan, this tenderloin will surely become a staple on your weekend grilling menu. Since cooking times will vary depending on your grill power and also the size of the tenderloin, it's best to go by internal temperature. Just don't forget to let the meat rest before slicing!
Our family loves this recipe and we hope you will too. And if you need a dessert, use the code DAD16 for free shipping through Father's Day.** We wish you a Happy Father's Day from our family to yours!
Manning’s Maple Glazed Pork Tenderloin
Makes enough for 2 pork tenderloins
¼ cup maple syrup
1 tablespoon bourbon (optional)
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cinnamon
¼ teaspoon black pepper
- Combine all of the ingredients in a small bowl.
- Marinade can be made up to 4 days in advance and stored in the refrigerator.
2 pork tenderloins, about 2 ½ to 3 pounds
Maple Marinade (divided in half)
- Season the pork tenderloin with salt and pepper and let sit 5 minutes.
- Place the pork in a shallow dish or a large baggie. Add half the marinade to the pork. Let marinate at least 1 hour or up to overnight in the refrigerator.
- Preheat the grill on medium to medium high heat, around 400 degrees.
- Remove the pork from the marinade. Discard the pork marinade and pat the pork dry with paper towels.
- Lightly coat the pork with canola oil.
- Add to the grill and cook on each side until grill marks appear.
- Baste the pork on all sides with the unused marinade.
- Once the pork reaches the desired internal temperature*, remove from the grill and let rest for 5 minutes.
- Slice the pork and serve with any leftover glaze.
Medium Rare – 145 degrees F
Medium – 150 degrees F
Medium Well – 155 degrees F
Well Done – 160 degrees F
** Need a dessert to go with that Pork? Send Dad a sweet Father's Day gift! Use the code DAD16 for Free Shipping on all of our products for Father's Day. Last date for delivery by Father's Day is Wednesday, June 15th for orders east of the Mississippi. Last date for delivery to west coast is Monday, June 13th. Discount code valid until Sunday, June 19th.