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The Meat and Potatoes Foodie Guest Post ~ Maple Garlic Marinated Pork Tenderloin

9/13/12



It's back-to-school-mania.  I don't even have kids but it's even affected (infected?) me.  The flurry of Facebook posts.  First day of school wardrobe pictures.  Moms fretting about their little ones' first day of kindergarten.  First day of first grade.  First day of high school.  

And while I can't appreciate the insanity of back to school on a personal level, I can appreciate all that goes along with it.  Cooler weather (on the horizon at least).  Football.  The return of Hell on Wheels, American Horror Story, Glee.

And of course my own personal favorite - fall cooking.  This is the time of year cooking becomes more relaxed and laid back.  When the oven is no longer the enemy but a source of comfort and deliciousness.  Fall cooking is for all intensive purposes, the Michael McDonald of cooking seasons.  And damn if I don't love me some Michael McDonald. 

This pork recipe is a perfect seque for fall.  It's rich and earthy like a fall dish but easy to assemble ahead of time so you can still enjoy the summer sunlight hours.  Simply grill off the pork just before you sit down to eat.  Serve it with roasted acorn squash to accentuate the change of seasons or leftover summer squash sautéed in a little butter finished with fresh basil.  Because as sweet as the idea of fall is, Lord knows it's just a matter of time before we're wishing summer was back.


Maple Garlic Marinated Pork Tenderloin
From Allrecipes with minor changes
(Serves 4-6)

2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1/2 teaspoon kosher salt
2 chopped green onions and handful of chopped cilantro or basil, option, plus extra for garnish
1 1/2 pounds pork tenderloin OR 4-6 smallish pork chops

1. Combine mustard, sesame oil, garlic, pepper, maple syrup and salt and green onions if using.  Place pork in a shallow dish and coat thoroughly with marinade.  Cover, then chill in the refrigerator at least 8 hours, or overnight. 

2. Preheat grill for medium-low heat.

3. Remove pork from marinade, and set aside.  Transfer remaining marinade to a small saucepan, and cook on the stove over medium low heat for 5 minutes.

4. Brush grate with oil, and place meat on grate.  Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes for tender oil (about 4 minutes per side for pork chops) or until interior is no longer pink.  Avoid using high temperatures as marinade will burn. 

5. Let rest for 5 minutes before serving.  Garnish with chopped green onions or cilantro if desired.  

3 comments:

Andrea the Kitchen Witch said...

Alisa you know I love you girl!! This meal is right up my alley. I'm with you fall food is where it's at! Awesome guest post, Siri :)

Linda said...

Hi Siri, well I've been crazy busy and I didn't get a chance to comment this morning, but the pork chops are marinating as I write this...I'll be back later to tell you how good everything was! Thank you "meat & potatoes" foodie for the great post.

Linda said...

I am back... I loved trying something different, I have never used maple syrup before in a marinade, and these were pretty maplie (that's probably not a word) a little too much for our liking...the flavor seemed to overwhelm. Just our opinion.

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