Weeknight dinner recipe alert!!! This is an easy-peasy quick and delicious meal perfect for those busy summer nights. Say NO to dry pork and yes to succulent maple glazed pork this summer!
Coming to you with yet another recipe that is cooked entirely on the grill because let’s face it; why cook inside when you can cook outside!? I am not going to lie, I have never been much of a fan of pork since I think I am like most people who have had way too much dry pork in their life. This recipe is anything but dry; it’s slightly sweet and has a bite from the dijon that will make you come back for seconds – I almost guarantee it!
Recipe
Ingredients:
- 2 pork tenderloins (about 1 lb each)
- 4 corn on the cob
- 2 tbsp butter (for the corn)
- 1/4 cup maple syrup
- 1 tbsp dijon mustard
- 2 tbsp soy sauce
- 1 tbsp fresh lemon juice
- 3 tbsp olive oil, divided
- 4 cloves of garlic, pressed
- 1/4 tsp smoked paprika
- Salt and Pepper to taste
- Optional garnishes: fresh rosemary, parsley and edible flower petals
Preparation:
- Prepare the glaze: in a large shallow dish, mix together the maple syrup, 2 tbsp olive oil, dijon, soy sauce, garlic, lemon juice and paprika. Set aside.
- Preheat a grill to high heat (about 425 F).
- Drizzle both pork tenderloins with about 1 tbsp of olive oil and season generously (all sides) with Salt and Pepper.
- Once the grill is piping hot, place the pork tenderloin directly on the grill for a quick sear, about 2 minutes a side. (Tip: If you try to pull it away but it is still sticking, that means it’s not ready; it will pull away once seared – this also goes for searing in a pan).
- Remove the pork from the grill and place in the marinade immediately.
- Drizzle the corn with olive oil and season with salt and pepper. Place on the hot grill and reduce heat to 375 F. Cook corn for about 15-20 minutes or until cooked through.
- Wrap the seared and marinated pork in aluminum foil and place on the 375 F grill. Cook for about 15 minutes or until internal temperature reads 150-155 degrees F for medium.
- Remove the corn and pork from the grill and let rest for 10 minutes. Pour any remaining glaze back into the aluminum foil or a grill safe pan. While the pork rests, place the sauce back on the heat for about 5 minutes, bringing it to a low simmer until it slightly thickens.
- Cut the corn in half and serve with butter. Slice pork tenderloin and drizzle generously with the remaining glaze. Top with fresh herbs and flowers such as rosemary and parsley!
CHEZ CHANELLE 