• 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
  • barbecue dry rub seasoning, your favorite, as needed
  • 1 maple cooking plank, soaked in water 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.

Recipes courtesy of Ray Lampe author of NFL Gameday Cookbook

Recipes courtesy of Ray Lampe author of The NFL Gameday Cookbook

Calories: 370 calories

Protein: 31 grams

Fat: 19 grams

Sodium: 640 milligrams

Cholesterol: 120 milligrams

Saturated Fat: 11 grams

Carbohydrates: 18 grams

Fiber: 0 grams