Time to Fire up the Grill!

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June 10th, 2010

With warm evenings upon us, this is my favorite time to heat up the grill and gather family on the back patio for some tasty eats! There’s nothing better than grilling to bring everyone together and enjoy some good food and conversation.

Skip the usual burgers and dogs and use my maple mustard marinated pork tenderloin recipe to make sure everyone comes running for seconds. The natural sweetness of pure Canadian maple syrup is the perfect partner to the savory saltiness of the pork and garlic. Adults will appreciate the tender, moist meat from browning the tenderloin, and allowing it to rest tented under foil after coming off the grill. Kids will also be licking their fingers because of that mapley sweet goodness in the marinade and glaze.

If your family doesn’t love pork, this delicious marinade would also make a great topper for grilled chicken breasts. No need to marinate the chicken breasts, just combine all the marinade ingredients in a sauce pan and heat over medium-low heat for 10 minutes to reduce into a sticky delicious glaze. Throw in a splash of bourbon before reduction for a more complex sauce. Baste the chicken on both sides while cooking 5 minutes per side.

Whether it’s pork or chicken, this maple mustard sauce will surely wow a crowd!

Maple Mustard Pork Tenderloin

Yield: 4-6 servings


  • 2 tablespoons dijon mustard
  • 1 Tablespoon olive oil
  • 2-3 large cloves garlic, minced
  • 1 cup pure Canadian maple syrup
  • 1 pork tenderloin (about 1 – 1 ½ lbs)
  • Coarse salt and cracked black pepper
  • ¼ cup flat leaf parsley, very roughly chopped


  1. Combine mustard, oil, garlic, salt, pepper and maple syrup in bowl. Whisk to combine.
  2. Trim excess fat and silver skin from tenderloin.
  3. Place pork in large plastic storage bag and coat thoroughly with marinade. Cover/seal, then chill in the refrigerator overnight (or minimum of 8 hours).
  4. Preheat outdoor grill or indoor grill pan to medium-low heat.
  5. Remove pork from marinade, and set aside. Put remaining marinade in a small saucepan, and cook on stovetop over medium-low heat for 5 minutes to reduce.
  6. Spray or brush grill grating with oil to prevent sticking, and place meat on grate. Brown each side for 2 minutes per side.
  7. Grill pork for approximately 15-20 minutes, basting occasionally with marinade until interior of pork is no longer pink (internal temperature of 160°). Cover with tin foil and let meat rest for 10 minutes.
  8. Slice into thick pieces with a sharp knife and spoon remaining hot marinade over chops.
  9. Garnish with fresh parsley. Serve immediately.

Tip: If you want a slightly richer sauce, stir in a tablespoon of butter at the very end.

Herbs: If you’ve got them around, thyme and rosemary are wonderful in this dish. Mince them finely and add once the sauce has thickened and turn off heat immediately. Let herbs “stand” in the sauce for a minute before serving.

Great Sides for Kids: Mashed or roasted sweet potatoes seasoned with salt and pepper and pure maple syrup are always a hit with kids. Other great picks are steamed green beans seasoned with a pat of butter, a drizzle of maple syrup, salt and pepper.

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