Maple-Garlic Marinated Pork Fillet
Pork fillet is marinated in a deliciously sweet blend of real maple syrup, Dijon mustard and a hint of sesame oil.
Ingredients
Serves: 6
- 2 tablespoons Dijon mustard
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- freshly ground black pepper to taste
- 240ml maple syrup
- 675g pork fillets
Directions
Preparation:5min ›
Cook:25min ›
Extra time:8hours marinating ›
Ready in:8hours30min
- Combine mustard, sesame oil, garlic, black pepper and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the fridge at least eight hours, or overnight.
- Preheat barbecue for medium-low heat.
- Remove pork from marinade and set aside. Transfer remaining marinade to a small saucepan, and cook over medium-low heat for 5 minutes.
- Brush barbecue grate with oil and place meat on grate. Cook pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until pork is no longer pink.
Note:
You could also roast the pork fillets in the oven for 45 minutes at 190 degrees C, or until no longer pink in the centre.
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Reviews and Ratings
Global Ratings:
(611)
Reviews in English (463)
********** Oustanding! Marinated this for 5 hours, in a ziplog bag. Wish I had done it overnight, but still had a nice flavor. Mixed everything up right in the bag (added one extra clove of garlic for good measure), the meat was 2.38 lbs and the marinade amount was fine. One trick: measure out the oil first, then the mustard, it will just slide out of the measuring spoon from the oil residue! Put on direct heat on grill to brown on all sides, then proceeded to cook it on indirect heat for about one hour (I like to make sure that pork is really done). This is company worthy. Sliced into one inch medallions and served with mashed potatoes, green beans and homemade bread. Pound cake for dessert. Try this, you will not be disappointed! - 24 Jul 2004 (Review from Allrecipes USA and Canada)
This was really good! Like others, I decided to bake this in the oven. I baked it @ 375 for 45 min. It turned out perfect, and the marinade was delicious. Thanx for sharing! - 17 Sep 2006 (Review from Allrecipes USA and Canada)
I've made this quite a few times and have loved it each and every time! I did make a few substitutions as follows: stone ground mustard in place of dijon and light tasting olive oil in place of the sesame oil. I also baked the tenderloin in a moderate oven and watched the internal temp closely as not to overcook. With the leftover marinade, I threw it in a saucepan on the stove and reduced it so I could add it back over the meat after slicing. This recipe is a keeper in my book! - 08 Feb 2007 (Review from Allrecipes USA and Canada)