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Old 01-30-2010, 05:11 PM   #11
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Smoky Grilled Pork Tederloin with Maple Glaze

Pat dry a good tenderloin which has had any excess fat and silverskin removed. Lightly season with salt, pepper, and garlic powder all over. Fire up the grill. While the chacoal (or gas grill) is getting hot, gather fruit wood, alder, or maple wood. When the fire is hot, divide the charcoal into two beds with space of 6 to 8 inches between. Make a drip pan of heavy aluminum foil and place between teh beds of charcoal. Fill half way with water. Place the wood on top of the coals and cover. Close all vents half way. Combine 1/4 cup Grade-B maple syrup with 1/2 cup warm water. Stir until mixed. Place the tenderloin over the drip pan and brush with thined maple syrup. Insert a meat thermometer into the thickes portion of meat. Cover and cook for 10 minutes. Baste with maple liquid and cover. Baste every 5 minutes until the thermometer reads 147 degrees. Remove from the grill to a platter and let rest for 10 minutes while you place the side dishes onto the table. Slice the roast on the bias, about 1/4 inch slices. Enjoy.

Tip, add the remaining syrup to mashed sweet potatoes with sliced almonds.

Oh, I almost forgot, maple glaze is wonderful on a spiral-sliced ham.

Seeeeeya; Goodweed of the North
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Old 01-30-2010, 05:11 PM   #12
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I never eat that stuff that they call maple syrup or pancake syrup that has all those additives.. Give me a CAN of pure maple syrup from the local sugar shack. YES!

Best is eating it off the snow.
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Old 01-30-2010, 05:15 PM   #13
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Funny, I found Mapleine at Walmart too! The grocery store close to my house didn't have any maple flavoring.
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Old 01-30-2010, 05:34 PM   #14
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Thanks a million for the detailed instructions; sound delish.
Quote:
Originally Posted by Goodweed of the North View Post
Smoky Grilled Pork Tederloin with Maple Glaze

Pat dry a good tenderloin which has had any excess fat and silverskin removed. Lightly season with salt, pepper, and garlic powder all over. Fire up the grill. While the chacoal (or gas grill) is getting hot, gather fruit wood, alder, or maple wood. When the fire is hot, divide the charcoal into two beds with space of 6 to 8 inches between. Make a drip pan of heavy aluminum foil and place between teh beds of charcoal. Fill half way with water. Place the wood on top of the coals and cover. Close all vents half way. Combine 1/4 cup Grade-B maple syrup with 1/2 cup warm water. Stir until mixed. Place the tenderloin over the drip pan and brush with thined maple syrup. Insert a meat thermometer into the thickes portion of meat. Cover and cook for 10 minutes. Baste with maple liquid and cover. Baste every 5 minutes until the thermometer reads 147 degrees. Remove from the grill to a platter and let rest for 10 minutes while you place the side dishes onto the table. Slice the roast on the bias, about 1/4 inch slices. Enjoy.

Tip, add the remaining syrup to mashed sweet potatoes with sliced almonds.

Oh, I almost forgot, maple glaze is wonderful on a spiral-sliced ham.

Seeeeeya; Goodweed of the North
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Old 01-30-2010, 05:59 PM   #15
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Originally Posted by Saphellae View Post

Best is eating it off the snow.
We used to love it that way! So chewy and wonderful!
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Old 01-30-2010, 06:29 PM   #16
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We used to love it that way! So chewy and wonderful!
Better go outside and do it now while it's still here! It'll be gone by Monday, Tuesday at the latest.
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Old 01-30-2010, 07:17 PM   #17
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Better go outside and do it now while it's still here! It'll be gone by Monday, Tuesday at the latest.
I was thinking about it but I'm still battling a cold and have tons of homework so I stayed inside and admired the snow from my window.
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