Another winner recipe for pork tenderloin. The last time I made this I substituted tahini paste for the sesame oil and as I was also short on time I only marinated the meat 4 hours. The dish was delicious. This is obviously a forgiving recipe, the kind I like the best.
Ingredients
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
2 pork tenderloins
Directions
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
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. Brush grate with oil, and place meat on the grate over medium-low heat. Grill pork, basting with reserved marinade for about 15-25 minutes, or until tender. Avoid using high temperatures as marinade will burn.
Ingredients
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
2 pork tenderloins
Directions
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
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. Brush grate with oil, and place meat on the grate over medium-low heat. Grill pork, basting with reserved marinade for about 15-25 minutes, or until tender. Avoid using high temperatures as marinade will burn.
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