Maple Beer pork Tenderloin

READY IN: 40mins
Recipe by Nat Da Brat

We make this often. If maple syrup is not available, I have made this with Honey, but not quite as good.

Top Review by Bergy

Great way to do a pork Tenderloin! I marinated it overnight and cut back the Maple Syrup to 1/4 cup. I think it is important to use only genuine Maple syrup because you want the flavor to permeate the meat. The artificial syrups just don't cut it. I did serve it with garlic mashed potatoes, new carrots and Sugar snap peas. Thank-youy Nathalie for a womderful meal

Ingredients Nutrition

Directions

  1. In a sauce pan (med. heat), melt butter and add onion, until transparent.
  2. Turn heat up to high, add beer, dijon and maple syrup.
  3. Bring to a boil stirring, until it foams and rises.
  4. Remove from heat and let cool at room temp.
  5. Once cooled, put your roast in a large freezer bag, and pour marinade inside.
  6. Let stand in fridge for at least 6 hrs, I prefer overnight.
  7. Remove roast from bag, and pat dry.
  8. Put in a shallow roasting pan, preheat oven to 425 F, and roast til' meet thermometer reads 155 F.
  9. Let stand for 15 to 20 minutes, cut into thick medallions.
  10. I serve this with roasted garlic mashed potatoes, and maple glazed carrots and turnips.
  11. Enjoy!

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