Pork Tenderloin With Maple Pecan Marinade - cooking recipe

Ingredients

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)

Preparation

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