Spicy Maple Pork Tenderloins.
As the temperature drops, and the days grow shorter, we understand the appeal of hearty soups, thick stews, and braised dishes that blip away in the oven for hours. Serve any of them with fresh crusty bread and you have now painted the picture of the stereotypical comfort meal.
However, my true comfort food is still found on the grill even as the temperature drops below freezing. There is something about the peacefulness of tending the grill during the winter that awakes my appetite and excites my taste buds.
This grilled Spicy Maple Pork Tenderloin recipe is exactly that type of meal. The perfect char that the sugars in the maple syrup create. The mix of sweet and spicy. The moist, tender, juicy pork. Not to mention the incredible grilled vegetables and crispy smashed potatoes.
So, the next time you are craving some comfort food, put on a coat, a hat, and some gloves, fire up the grill and give this recipe a try.
Pork Tenderloin Tips:
When I find a good deal on pork tenderloins, I like to freeze them in marinade for up to 3 months. Just allow them to completely thaw in refrigerator overnight before grilling. Makes a quick and tasty weeknight meal and is also great for meal prepping.
This recipe can easily be made inside as well.
- Preheat the oven to 400 ˚F.
- In large, oven-proof skillet, heat a couple of tablespoons of oil over medium-high heat.
- Sear the drained tenderloins for 8 – 10 minutes turning every few minutes until nicely browned.
- Place the skillet in the oven and cook until the internal temperature reaches 145˚F. (10 to 20 minutes)
- Continue with instructions below.
WATCH THE PROCESS VIDEO HERE
These Spicy Maple Pork Tenderloins were cooked on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.
Cheers! James and Elaine
Spicy Maple Pork Tenderloins
Ingredients
- ⅓ cup maple syrup
- ⅓ cup white balsamic vinegar
- ¼ cup Dijon mustard
- 2 tsp chopped fresh rosemary
- ½ tsp salt
- ½ tsp pepper
- 1 long red chili thinly sliced
- 2 x 1 lb pork tenderloins trimmed of excess fat
Instructions
- Add maple syrup, white balsamic, mustard, rosemary, salt, pepper, and sliced chilies to a bowl and stir to combine. Place pork tenderloins in a small baking dish or resealable bag and pour over marinade.
- Cover/seal and refrigerate for 4 to 24 hours. Turning pork occasionally.
- Preheat grill on medium heat to approximately 400˚F – 425˚F.
- Remove pork from marinade allowing excess marinade to drip back into the dish.
- Add the marinade into a small saucepan and bring to boil over medium-high heat. Boil for 4 minutes stirring occasionally. Then remove from the heat until ready to serve.
- Place the pork over direct heat and grill for 4 to 6 minutes until nicely charred. The sugars in the maple syrup will burn, so watch this step carefully and adjust the heat as required. Flip the pork and brush with a little of the boiled marinade. Grill for 4 to 5 minutes more, until nicely charred. At this point, either move the tenderloins to an upper rack or an area of the grill that they can continue cooking over indirect heat with the lid closed. Cook until the internal temperature reaches 145˚F (12 to 20 minutes, depending on thickness of the pork, how often the lid is open and outside temperature).
- Remove pork and tent loosely with foil. Let rest for 10 minutes before slicing pork into ½ inch thick slices on a diagonal. Serve drizzled with spoonful of warm sauce.
- We enjoy this dish with a variety of grilled vegetables, and crispy smashed potatoes.
Video
Notes
- When I find a good deal on pork tenderloins, I like to freeze them in marinade for up to 3 months. Just allow them to completely thaw in refrigerator overnight before grilling. Makes a quick and tasty weeknight meal and is also great for meal prepping.
- It is important to boil the marinade to completely kill off bacteria from the raw pork. If you are concerned about this process, just double the marinade quantities, reserve half, and discard the marinade that the pork was submerged in. Warm reserved marinade before basting and serving.
- Preheat the oven to 400 ˚F.
- In large, oven-proof skillet, heat a couple of tablespoons of oil over medium-high heat.
- Sear the drained tenderloins for 8 – 10 minutes turning every few minutes until nicely browned.
- Place the skillet in the oven and cook until the internal temperature reaches 145˚F. (10 to 20 minutes)
- Continue with instructions above.
