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Maple Pecan Soaked Pork Tenderloin




Source of Recipe


Internet


List of Ingredients




2 - 2 1/2 lbs. pork tenderloins, (about 1 ¼ lbs. each in a pkg. of 2)
1 large Vidalia or other sweet onion, such as Maui or Walla Walla, peeled and thinly sliced
2 tablespoons olive oil
3/4-cup pure maple syrup
1/2 cup honey
1 cup chopped pecans
1 tablespoon. Dijon mustard or 1 tablespoon. mustard seeds, black or white
1 tablespoon. chili powder
1 tablespoon. dried thyme
1 tablespoon. kosher salt
1/2 teaspoon. dried red pepper flakes


Recipe



Place pork tenderloins on work surface; cut each in half, crosswise.
Place the 4 pieces in a ceramic or glass shallow pan. Top with the sliced onions, distributing the onions evenly over the pork.
In a separate bowl, combine the olive oil, maple syrup, honey, pecan, mustard, chili powder, thyme, salt, and red pepper flakes. Pour over pork; cover with plastic and refrigerate for at least 2 hours and up to 8 hours.
Heat grill to medium heat. Place pork tenderloins on grill and place sliced onions on top of pork; cover with grill lid; cook on medium-low heat for 10 minutes, turn, cook another 10 minutes. Allow the onions to cook on the grill for the last 10 minutes to caramelize them. Test pork for doneness; meat thermometer should read 140o - 145o in center of pork. Allow pork to rest for 5 minutes before slicing.

While pork is on the grill, heat the remaining marinade in a small saucepan for 8-10 minutes until thickened and simmering. Taste for seasoning.
Slice pork, serve with grilled onions and drizzle marinade on top.

Serves 6-8.