Pork Tenderloin suggestions...maple syrup??

Rosco902

Got a few pork tenderloins I want to toss on the egg for supper tonight.  Going to wrap one in bacon, one without (for the wife who strangely doesnt like bacon..i know..i know). I was toying with the idea of doing a glaze of maple syrup under or over the bacon wrapped one, perhaps the other plane one as well. Good or bad idea?? I'm pretty limited in spices and rubs right now. Forgot to get some yesterday when we were out shopping. 

Im thinking indirect, 350 until 140ish?? 

ChillyWillis

When I use maple as a glaze I like to mix it with Apple cider. I'd apply over the bacon, not under. Also, apply the glaze towards the end of the cook, because the high sugar content of the maple can burn if exposed to too much heat. 

I do pork tenderloins raised direct at 400, but 350 indirect would work just fine. You may get a better crisp on that bacon if you go direct though. 

Rosco902

I can't raise my grill, so I worry my fire may be too close to do direct. Thats why I was thinking indirect 350. 

Im fresh out of apple cider. I have AC vinegar, but thinking that would be pretty gross lol. What about apple juice with maple syrup?? 

ChillyWillis

Cider vinegar would work very well actually. The tartness of the vinegar helps to balance out the sweetness of the syrup. Here is an example of a simple maple cider vinegar glaze recipe. Obviously it's not for a pork tenderloin but it's just to point you in the right direction. 

http://www.epicurious.com/recipes/food/views/pork-tenderloin-with-maple-glaze-104089

ChillyWillis

Do you have 3 empty beer/soda cans lying around that you could raise the grid with?  Or 3 full ones you could empty? 

Rosco902

Ok, cool, I'll give the cider vinegar a try! Thanks! And totally have a few empties laying around to use Great idea!! 

Thanks so much! 

ChillyWillis

No problem! Don't forget to take a few pictures of that meal and show us the good eats. 

Rosco902

Will do  

Parkersquared

we have been doing pork tenderloin a few times a month since it has become a favorite.  Lately i sprinkle some rub on them and indirect to 140-150. 

Little Steven

I don't know if you get them but we get maple sugar flakes here. I use them a lot for pork. If you are asking about the flavour maple and pork are a natural.

Sookie

I used some apple cider vinegar on some chicken bacon bites wrapped in bacon the other night, along with a honey garlic marinade, and they were really good.  Don't be afraid of the vinegar   Good luck with your cook. 

Grillin_beers

If you don't want to use empty soda cans, fire bricks work really well. 

Rosco902

on they go! 

ChillyWillis

Looking good so far!

Rosco902

temp is hitting 130, bacon isnt crispy as I'd like it so far. Don't want to over do the meat but wan that bacon crispy!!! hmmmm

ChillyWillis

I'd lift the grid, pull the cans, and finish regular direct rolling them around to get a nice sear on the bacon. 

Ps Carefull with those cans. A hot can covered in bacon grease could be very tempting to that furry friend you've got in that photo with you. 

Rosco902

Turned out awesome! Thank you so much all for the help  

ChillyWillis

Looks delicious! Did the bacon crisp up like you were hoping? 

I love thick bacon if I'm eating it off the plate, but when it comes to wrapping a pork tenderloin I prefer it thinner so it still holds together at the toothpick while crossing up nicely. 

Rosco902

yup, it was perfect. Since I've never done it, and was really only going off photos I've seen of others, I expected it to be a lot crispier, but it was perfect. Sliced up well, wasnt chewy, and added excellent flavor! And the maple/ACV was perfect adition. Just enough flavor added. 

Thank you all again for the suggestions  

DieselkW

I know it's too late now, but if you're looking for something sweet to glaze your pork, try some cranberry sauce. It's different, but it works.

theyolksonyou

Haven't tried cranberry, that sounds good. 

A lot of fruits go well with tenderloin. A balsamic apricot or blackberry sauce pairs nicely as well. 

I'm gonna try the maple/vinegar too. Sounds like a success!

ChillyWillis

DieselkW said:

I know it's too late now, but if you're looking for something sweet to glaze your pork, try some cranberry sauce. It's different, but it works.

I've actually been working on a cranberry/maple/apple cider recipe for ribs. It originated from a conversation I was having with a friend about what "Massachusetts flavor" BBQ would be. Smoke 'em over a mix of maple and apple wood. It's not quite there yet but getting close. The tartness of the cranberry really adds a fantastic component to the overall flavor. 

RumpleStiltzkin

Another good one to keep in mind for the future.  Spicy Syrup from www.mixedmade.com.....they also make Spicy Honey which goes well on a number of things....steak, chicken, pizza, cheeses, oatmeal, etc.  Both are good ways to add some unique flavor to a number of things we all enjoy.

TexanOfTheNorth

Little Steven said:

I don't know if you get them but we get maple sugar flakes here. I use them a lot for pork. If you are asking about the flavour maple and pork are a natural.

Where do we get those? Don't think I've ever seen them.

Rosco902

not sure if these are them or not

http://www.costco.ca/Decacer-–-Organic-Maple-Flakes.product.100103993.html