2 – 2 ½ lbs. pork tenderloins, (about 1 ¼ lbs. each in a pkg. of 2)
1 large Vidalia or other sweet onion, such as Maui or Walla Walla, peeled and thinly sliced
2 T. olive oil
3/4-cup pure maple syrup
½ cup honey
1 cup chopped pecans
1 T. Dijon mustard or 1 T. mustard seeds, black or white
1 T. chili powder
1 T. dried thyme
1 T. kosher salt
½ tsp. dried red pepper flakes
Place pork tenderloins on work surface; cut each in half, crosswise. Place the 4 pieces in a ceramic or glass shallow pan. Top with the sliced onions, distributing the onions evenly over the pork.
In a separate bowl, combine the olive oil, maple syrup, honey, pecan, mustard, chili powder, thyme, salt, and red pepper flakes. Pour over pork; cover with plastic and refrigerate for at least 2 hours and up to 8 hours. Heat grill to medium heat. Place pork tenderloins on grill and place sliced onions on top of pork; cover with grill lid; cook on medium-low heat for 10 minutes, turn, cook another 10 minutes. Allow the onions to cook on the grill for the last 10 minutes to caramelize them. Test pork for doneness; meat thermometer should read 140o – 145o in center of pork. Allow pork to rest for 5 minutes before slicing.
While pork is on the grill, heat the remaining marinade in a small saucepan for 8-10 minutes until thickened and simmering. Taste for seasoning. Slice pork, serve with grilled onions and drizzle marinade on top. Serves 6-8.
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