Thyme and maple syrup grilled pork filet

Written by on in Dinner

As soon as the summer arrives and the sun sets late in the evening, my husband eagerly pulls out the barbeque out of our garage and announces that it is time to start the grilling season. Believe me, he is truly obsessed with his barbecued meats which he demands almost daily! So as an appreciation to him, II have come up with a perfect marinade for his chosen type of meat – pork. I have to admit, I am not the biggest fan of pork (despite nearly consuming schnitzels every day as a child), but this spice blend make me a convert.

The earthiness of the thyme coupled together with the smokiness of the maple syrup and the acidity of the red wine vinegar create a subtle yet explosive combination of flavours that coat the pork tenderloin. A dash of sweet paprika rounds it up and results in a delicate and juicy meat.

Thyme and maple syrup grilled pork filet
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Thyme and maple syrup grilled pork filet

Recipe by monika.gemmetCourse: DinnerCuisine: Polish, SwissDifficulty: Easy
Servings

4

servings
Prep time

4

hours 

10

minutes
Cooking time

10

minutes

Fire up your barbeque and make this juicy pork tenderloin for your next BBQ party.

Ingredients

  • 500g pork tenderloin (filet)

  • Marinade

  • 6 tbsp olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp maple syrup

  • 1 tsp sweet paprika

  • 1 tsp dried thyme

  • 1 tsp coriander

  • salt and pepper to taste

Directions

  • Mix all the marinade ingredients in a bowl. Set the bowl aside.
  • Pat dry the pork tenderloin and cut it into 5cm thick slices.
  • Put the meat slices in the marinade and let them coat completely.
  • Let the meat marinate in the fridge for at least 30 minutes (up to 4 hours).
  • Take the meat out of the fridge around 30 minutes before grilling in order to bring it to the room temperature.
  • Heat up the BBQ and grill the pork slices for 4-5 minutes on each side.

Notes

  • Do make sure you use the red wine vinegar or some other acid such as lemon juice – this component of the marinade tenderises the meat.
  • The preparation time includes the marinating.
  • This marinade works also well with veal.
  • Instead of ground coriander you can also use the whole coriander seeds and grind them yourself using pestle and mortar.
  • You can add thinly sliced garlic cloves to the marinade for some extra flavour.