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Makes 6 servings.


    • 2 pork tenderloins (about one pound each)
    • 1/2 cup (4 ounces) butter, melted
    • 1/2 cup plus 2 tablespoons maple syrup, divided
    • 1 teaspoon dry mustard
    • 1/2 teaspoon cayenne
    • Your favorite BBQ rub, as needed
    • 1 maple cooking plank, soaked in water for 1 hour


Trim all the fat and silver skin from the tenderloins.  Mix together the butter, ½ cup of the maple syrup, the dry mustard and cayenne.  With a kitchen injector, inject the mixture evenly throughout both tenderloins.  Season the tenderloins liberally with the rub. Put the tenderloins in a zip-top bag and refrigerate for at least 1 hour and up to 12 hours.

Prepare the grill for cooking over direct medium-high heat.  Put the tenderloins on the plank so they aren’t touching each other.  Put the plank on the grill and cover the grill.  Cook for about 1 hour, or until the tenderloins reach an internal temperature of 160 degrees. Remove the whole plan to a baking sheet.  Drizzle the pork with the remaining 2 tablespoons of maple syrup.  Tent it loosely with aluminum foil.  Let the pork rest for 5 minutes.  Slice and serve right on the plank. 

Nutrition Information per Serving:
Calories: 370; Fat: 19g; Saturated Fat: 11g; Cholesterol: 120mg; Sodium: 640mg; Carbohydrates: 18g; Protein: 31g; Fiber: 0g


Recipe above courtesy of Ray Lampe author of NFL Gameday Cookbook and The National Pork Board

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