Adding a little maple syrup to grilled meat recipes instead of brown sugar or honey is an easy way to change a favorite recipe. I like using the darker grades for meat. There are several really good meat marinades and grilling sauces in our Other Vermont Products section of our online store, if you don’t have time to put one together. The next recipe can be made with a roast pork, pork medallions or chops. I like serving this dish for company because you can mix it all up today and pop in the oven tomorrow. Letting it hang in the fridge doesn’t hurt a thing.
Maple Bourbon Pork Medallions
2 lbs pork (roast, chops, medallions)
1/3 cup Very Dark Strong Taste/Baking or End of Season Maple Syrup
1/3 cup Bourbon or apple cider (unsweetened apple juice)
2 Tblsp Dijon Mustard
2 Tblsp Ketchup
to your liking some sliced onions, chives, shallots or green tails.
1. Mix syrup, bourbon/juice, mustard and ketchup. Pour over meat in baking dish.
2. I like chopping some onion for under the meat and then for a sprinkle on top of the meat.
3. Bake in 375 degree oven until pork is at least 145 degrees. Let rest 5 minutes and serve.
If you have leftover juice, skim off any fat, label and store it in the freezer. It is delicious when added to a bread stuffing or with a soup stock.