Maple-Garlic Marinated Pork Tenderloin

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Dear Jess,

The weather today is so amazing! I just went for an hour long walk with a friend through the zoo. The sun was just warm enough to warm your back as your walking, and the air was just chill enough to turn your cheeks pink. So beautiful.

Yesterday I was at home thinking how long it had been since I made an actual ‘meal’ dinner for Jason… when I realized it has been too long! No Frills had Pork Tenderloin on sale, so I quickly looked up some tasty-looking marinades. I had 5-6 hours for it to sit in the fridge. Perfect!

Maple-Garlic Marinated Pork Tenderloin
adapted from this recipe

2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
lots of fresh ground black pepper
2-3 tbsp low sodium soy-sauce
1 cup maple syrup
1 1/2 – 2  pounds pork tenderloin
1. Combine mustard, sesame oil, garlic, pepper, soy-sauce, and maple syrup. Place pork in a large Ziplock bag and add marinade.  Chill in refrigerator for 5-8 hours. (You could also leave it over night if you want)
2. Preheat panggangan to 375F. Remove pork from marinade and set in a small oven-safe dish. Pour marinade over pork and cover with foil. Bake for 45-60 minutes.
This recipe is so delicious and so easy. Next time I will serve it with rice or potatoes. A little fresh ginger would be delicious added to the marinade as well.

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