Recipe: Maple Ancho Glaze (pics)

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PatioDaddio

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Maple Ancho Glaze

Here's a recipe that I developed today to adorn some beautiful pork tenderloins that I'll
be grilling for dinner tonight.

I'll post a shot of the finished pork later.

MapleAnchoGlaze_2.jpg


Ingredients
1 cup Pure maple syrup, grade A amber
1/2 cup orange juice
2 Tbsp Butter
2 Tbsp Bourbon (optional)
1/2 tsp Ground ancho chile
1/4 tsp Sweet paprika
1/4 tsp Ground ginger
1/8 tsp Smoked paprika
1/8 tsp Cinnamon

Method
Heat the syrup and butter in medium sauce pan over medium heat.

MapleAnchoGlaze_1.jpg


When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!

-----

John
 
That's another one I'll just have to try!

Jim Beam makes a cherry flavored Bourbon called Red Stag I'll bet that tastes just fine in your recipe.
 
Sounds good. Don't know how you come up with your recipes but you put out some good ones. That is why I like this site, I have learned lots from everyone.
 
Well, the glaze was good, but I will double the ancho and add about a
quarter teaspoon of cayenne and a teaspoon of kosher salt in the final
recipe.

I soaked the tenderloins in Kosmo's Pork Soak for four hours then grilled
them using what I call a "redneck soo veed" (reverse-sear) :becky:. I cooked
them indirect to 140* internal (with a whisper of cherry smoke) then
seared them direct for just a few minutes per side.

I overcooked the pork by about five degrees, but it was still tender. The
Kosmo's soak probably saved me.

MapleAnchoGlaze_4_630.jpg


I served it with oven-roasted tri-color fingerling potatoes and some
grilled pineapple wedges that I brushed with the pork glaze.

T'was a good dinner, indeed.

John
 
Final recipe:
Ingredients
1 cup Pure maple syrup, grade A amber
1/2 cup orange juice
2 Tbsp Butter
2 Tbsp Bourbon (optional)
1 tsp Ground ancho chile
1 tsp Kosher salt
1/4 tsp Sweet paprika
1/4 tsp Ground ginger
1/4 tsp Ground cayenne
1/8 tsp Smoked paprika
1/8 tsp Cinnamon

Method
Heat the syrup and butter in medium sauce pan over medium heat.

When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!

-----

John
 
Thanks for sharing your recipes John. You must have some very happy family members, friends and neighbors.
 
Looks and sounds great, right down my alley too - I love maple syrup! The maple-butter-bourbon-ancho-sweetspices sounds like a match made in heaven. Not sure about the OJ (although on second thought, it would provide the sour element to the sauce), but I am willing to try! ;)

PatioDaddio said:
Final recipe:
Ingredients
1 cup Pure maple syrup, grade A amber
1/2 cup orange juice
2 Tbsp Butter
2 Tbsp Bourbon (optional)
1 tsp Ground ancho chile
1 tsp Kosher salt
1/4 tsp Sweet paprika
1/4 tsp Ground ginger
1/4 tsp Ground cayenne
1/8 tsp Smoked paprika
1/8 tsp Cinnamon

Method
Heat the syrup and butter in medium sauce pan over medium heat.

When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!

-----

John
Click to expand...
 
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