Grilled Pork Tenderloin with Chili Maple Glaze

Grilled Pork Tenderloin With Chili Maple Glaze Recipe

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Vicki Butts (lazyme)


These cutlets are brined for one day, so plan ahead.

From Gourmet, June 1998.


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20 Min
10 Min


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pork tenderloins (about 1-1/2 lbs)
2 c
1 1/2 Tbsp
1 1/2 Tbsp
maple syrup
1 Tbsp
chili powder

How to Make Grilled Pork Tenderloin with Chili Maple Glaze


  • 1In a bowl large enough to hold pork covered with water, stir together salt and water until salt is dissolved. Add pork, making sure it is completely covered by brine. Marinate pork, covered and chilled, 1 day.
  • 2Prepare grill.
  • 3In a small bowl stir together the syrup and chili powder.
  • 4Discard brine and diagonally cut pork into 3/4-inch pieces.
  • 5Put pork between sheets of plastic wrap and flatten with a rolling pin to make 1/4-inch thick cutlets. Pat pork dry and season with salt.
  • 6Grill pork on a lightly oiled rack set 5-6 inches over glowing coals until just cooked through 2-3 minutes on each side.
  • 7Brush pork with glaze and grill 15 seconds more on each side. (Alternatively, pork may be grilled in a hot well seasoned ridged grill pan over moderately high heat).

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About Grilled Pork Tenderloin with Chili Maple Glaze

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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