Recipes courtesy of Ray Lampe author of The NFL Gameday Cookbook
- 2 pork tenderloin (1 pound each)
- 1/2 cup butter (melted, 4 ounces)
- 1/2 cup maple syrup (plus 2 tablespoons, divided)
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne
- rub seasoning (barbecue dry, your favorite, as needed)
- 1 water (maple cooking plank, soaked in, for 1 hour)
- Trim all the fat and silver skin from the tenderloins. Mix together the butter, ½ cup of the maple syrup, the dry mustard and cayenne. With a kitchen injector, inject the mixture evenly throughout both tenderloins. Season the tenderloins liberally with the rub. Put the tenderloins in a zip-top bag and refrigerate for at least 1 hour and up to 12 hours.
- Prepare the grill for cooking over direct medium-high heat. Put the tenderloins on the plank so they aren’t touching each other. Put the plank on the grill and cover the grill. Cook for about 20 minutes, or until the tenderloins reach an internal temperature of 145 degrees. Remove the whole plank to a baking sheet. Drizzle the pork with the remaining 2 tablespoons of maple syrup. Tent it loosely with aluminum foil. Let the pork rest for 5 minutes. Slice and serve right on the plank.
- Makes 6 servings.