Chipotle Maple Glazed Pork Tenderloin with maple sweet potato mash and grilled asparagus!
This sauce is a favorite in our house! It’s sweet and has some kick to it but once on the meat it mellows it out a bit. You will love this fall recipe and the sauce is great on just about any kind of meat such as turkey, chicken, duck, and salmon just to name a few! I would even use it on skewered shrimp or scallops on the grill! Give this recipe a shot and I bet it will put a smile on your face and your family’s too!
What you will need
For the sauce: this will make enough for 2 large tenderloins
- 3/4 C 100% maple syrup
- 3-4 TBS adobo sauce from a can of Chipotle peppers
For the dish:
- 1 or 2 – 1lb pork tenderloins trimmed of fat and silver skin
- 1 1/2 TBS BBQ rub (use your favorite store bought is fine)
- 1 tsp no salt garlic seasoning
- Kosher salt & Fresh cracked black pepper
For the sweet potato mash:
- 2 – large sweet potatoes
- 2 – TBS melted butter
- 3 – TBS heavy cream
- 3 – TBS Maple syrup
- pinch of salt
For the grilled asparagus:
- 1 – lb of asparagus (blanch in hot water for 60 seconds for med to large size asparagus,then shock in ice water)
- Garlic no salt seasoning
- kosher salt and cracked pepper to taste
First lets make the sauce:
The adobo sauce from a can of chipotle peppers, if you push down with your spoon the sauce will pool on it. Add this to the maple syrup and over med heat in a sauce pan bring to a simmer. Let it simmer until it bubbles and coats the back of a spoon. Run your finger across it and if it doesn’t run down the spoon, it’s ready to take off the heat. It will look just like a sauce when drizzled from a spoon (picture below)
Set aside for the pork.
Next you will want to trim all the fat and silver skin off your pork. Start by using a sharp knife to just get under the silver skin and fat while moving the knife away from you gently guide your knife from right to left through the meat, making sure to not cut into the meat but just under the skin you wish to remove.
Next reverse the knife while holding the cut skin and take the knife blade back toward you to remove skin.
Repeat this over the whole loin and this is what you will be left with. Notice the two small piles of scraps. The one on the right bottom are waste, you could freeze this and use later in a stock, but I usually toss. The one on the right top are what we call in the industry the chef’s treats or we will use them in a family meal for the crew etc. There are many uses for those pieces so either cook them off at the same time for nibbles or freeze and use later. Either way your loin should look something like this! Don’t get discouraged if its not perfect… practice, practice, practice and you will get there!
Next, season your pork with the bbq rub, garlic seasoning and salt and pepper and let it rest at room temperature for about 20 to 30 minutes. This will bring the temperature up and the pork will cook more evenly when you grill it.
Time for the grill. Fire it up on high heat. I prefer mine to be about 600° to get great grill marks and seal the outside of the meat. In this case, the grill I was using only got up to about 450° but still did a good job.
Place pork on the grill and leave it be; don’t move it for about 2-3 minutes. Once the meat releases easily from the grill grate give it a quarter turn to give the side a nice criss-cross pattern. Again cook for about 2-3 minutes. Repeat this process on the other side. When you turn the meat over, put your first coat of glaze over the pork and then again with you give it a quarter turn. Finish the pork to exactly 145° when read with a meat thermometer. Remove from grill and place on a meat cutting board and let rest for 5-10 minutes. I put another coat of glaze on it here. Cover with foil to keep warm while resting and you prepare the sides
For the sweet potato mash:
Microwave the potatoes on high for 8 minutes or until soft to the touch. Split the top and remove the flesh and discard the skin. Using a potato masher, add the butter cream and maple syrup and pinch of salt to desired taste.
For the Asparagus:
Cut about an inch to 1 1/2 inches off the bottom of the asparagus and blanch in salted boiling water for no more that 60 seconds and then place in ice water (ice bath) to shock and rapidly cool the asparagus. Remove and dry off with paper towels.
Coat with a little olive oil, salt and pepper and garlic seasoning, then grill on high heat to get a little char on it.
Plate as I did below and drizzle a little more of the sauce for presentation.