The maple and herb marinade for this grilled pork loin can also be used with salmon, trout or chicken.
Maple Mustard Pork With Blueberry Plum Compote
500 g (1 lb) pork tenderloin
Herbed Maple Marinade
50 ml (1/4 cup) maple syrup
50 ml (1/4 cup) grainy mustard
2 cloves garlic, minced
50 ml (1/4 cup) apple cider vinegar
30 ml (2 tbsp) olive or vegetable oil
22 ml (1 1/2 tbsp) chopped fresh rosemary
5 ml (1 tsp) ground coriander
2 ml (1/2 tsp) each allspice and salt
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In a small bowl, combine maple syrup, grainy mustard, garlic, apple cider vinegar, oil, rosemary, coriander, allspice and salt. Pour over pork tenderloin in a resealable plastic bag and refrigerate to marinate for a minimum of 4 hours or overnight.
Place pork on greased grill over medium heat; close cover and cook until thermometer reaches 68 C (155 F), 20 to 25 minutes. Let stand for 5 to 10 minutes or until internal temperature reaches 71 C (160 F). Serve with Blueberry Plum Compote (recipe follows).
Makes 4 servings.
Blueberry Plum Compote
50 ml (1/4 cup) granulated sugar
50 ml (1/4 cup) water
15 ml (1 tbsp) lemon juice
2 ml (1/2 tsp) grated lemon rind
5 ml (1 tsp) grated fresh ginger
1 ml (1/4 tsp) vanilla
Pinch allspice
125 ml (1/2 cup) blueberries
2 yellow plums, pitted and coarsely chopped
In a small saucepan, bring sugar and water to boil. Add lemon juice and lemon rind; cook for about 5 minutes or until syrupy. Remove from heat. Add ginger, vanilla and allspice; mix well. Mix in blueberries. Refrigerate until ready to serve. Mix plums into compote. Serve over pork tenderloin.
Makes 250 ml (1 cup).
Nutritional information per serving with compote: 266 calories; 30 g protein; 5 g fat; 24 g carbohydrates; 1 g fibre.
Source: Foodland Ontario.
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