Pork Tenderloin With Maple Pecan Marinade

• 2 1/2 lbs pork tenderloin (a package of two tenderloins)
• 1 large onion, chopped
• 1 -2 tablespoon minced fresh garlic (optional but good to add)
• 3 -4 tablespoons olive oil
• 3/4 cup maple syrup
• 1/2 cup honey
• 1 1/4 cups chopped pecans
• 1 tablespoon Dijon mustard
• 1 tablespoon chili powder
• 2 teaspoons dried thyme (or to taste)
• 1 teaspoon salt (or to taste, I use about 1 tsp.)
• 1/2 teaspoon dried red pepper flakes (or to taste)

1. Cut slits in the pork tenderloins to absorb more marinade, and place in a shallow glass pan.
2. Top with onions and garlic (if using) with hands, distribute the onions and garlic over the pork.
3. In a separate bowl combine olive oil, maple syrup, honey, pecans, mustard, chili powder, thyme, salt and red pepper flakes; mix to combine.
4. Pour over pork and refrigerate for a minimum of 8 hours or overnight.
5. When ready to cook, place the pork on the grill or broil in the oven (reserve the marinade).
6. If grilling, cook the tenderloins on a medium-low heat (covered grill) for about 10 minutes on each side, or until done.
7. Let the tenderloin rest for 15 minutes before slicing.
8. *NOTE* When the pork is on the grill heat the marinade, and simmer for about 10-15 minutes, and serve over the tenderloins.

pork tenderloin, onion, fresh garlic, maple syrup, honey, pecans, mustard, chili powder, thyme, salt, red pepper

Taken from www.food.com/recipe/pork-tenderloin-with-maple-pecan-marinade-136430 (may not work)