Maple Ancho Glaze
Last weekend I developed this glaze to adorn some beautiful all-natural pork tenderloins that I grilled for dinner. Maple and pork are like peanut butter and chocolate, and the ancho just adds a nice raisin-like chile flavor. I soaked the tenderloins in Kosmo's Pork Soak for four hours. I then patted them dry with paper towels and gave them a liberal coat of McCormick Grill Mates® Montreal Chicken Seasoning . I grilled them using what I call the "redneck soo veed" method (reverse-sear).
Instructions
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.
Remove from the heat and let cool.
Brush on the carnage of your choice just a minute or two before you take it off the grill.
Enjoy!
