Sorry Aunt Jemima

Living in Ohio has a number of benefits. Our climate and landscape allows a little of all sorts food to be grown here. We have vast fields of corn. Acres of strawberries. Orchards of apples. Our north coast has a budding wine growing region.

In the northeast corner of our state we have great conditions for the sugar maple tree to grow. In case you haven’t picked it out from the name, this is the tree that is tapped in order to drain out the sweet nectar that will become maple syrup.

Having had two boys that were, at one point, cub scouts, I’ve had several opportunities to learn about the making of syrup. Starting mid-February, a tap is pounded into the side of a tree. The old-fashioned way is to then hang a bucket underneath the tap to collect the slow dripping fluid. The higher tech operations have plastic tubing that runs into a central collection point.

On a regular basis the liquid is collected from the buckets or central bins and brought to the sugar house. Here there are large cauldrons where the liquid is poured in and heated until the water starts to steam off. As the liquid from the tree is 1-2% sugar and the rest water, it takes a lot of steaming to remove the water so the remaining can become syrup. Once you’ve had the real stuff, it becomes difficult to go back to the artificial syrup you often find in the store (sorry Aunt Jemima).

Maple Glazed Pork Tenderloins

Photo Apr 19, 5 43 45 PM - Featured Size

The pork is beautifully cooked and has a nice maple flavored bacon crust.

Photo Apr 19, 4 03 36 PM

Pork, more pork, salt, pepper and maple syrup.

Photo Apr 19, 5 08 42 PM

On the grill.

Photo Apr 19, 5 38 21 PM

Letting it rest.

Photo Apr 19, 5 43 17 PM - Featured Size


Maple Glazed Pork Tenderloins

prep 10 mins ∙ cook 20 mins ∙ makes 6 ∙ source


  • 24 ounces pork tenderloins, trim fat
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 wooden toothpicks
  • 6 slices bacon
  • 1/2 cup maple syrup or 1/2 cup maple syrup


1. Sprinkle the tenderloins with salt and pepper, place in a bowl. Cover and refrigerate for 30 minutes.

2. Soak the toothpicks in water while the tenderloin sits in the refrigerator. Prepare a charcoal fire or preheat a gas grill for medium heat.

3. Wrap 3 slices of bacon around each tenderloin and secure them with toothpicks. Place the tenderloins on the grill, grill brushing frequently with maple syrup and turning occasionally until internal temperature reaches 155*F; about 20 to 25 minutes. Transfer tenderloins to a cutting board and let stand for 5 minutes before cutting to serve.

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Categories: Grilled, Main Dish 3, Pork2, Recipes

Author:The Ranting Chef

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5 Comments on “Sorry Aunt Jemima”

  1. February 18, 2015 at 11:15 am #

    There really is NO substitute for the real thing. Maple, she syrup of Kings.


  2. Lori M.
    February 18, 2015 at 1:39 pm #

    Amen, gotta have the real stuff. Hey, wrapping bacon around pork…what could be better ???


  3. February 18, 2015 at 2:40 pm #

    As a fellow-Ohioan I can agree with all you have said. I’ve tasted the real thing and it is amazing! Great picture by the way. It really makes me want to make this meal tonight, but alas, I am snowed in like much of the rest of Ohio today. Happy cooking 🙂


  4. lorieb
    February 18, 2015 at 3:26 pm #

    here in Canada, real maple syrup is a must! I have a similar recipe for pork tenderloin, either in the oven or slow cooker. I bush it with maple syrup, then sprinkle with frozen (or fresh if in season) blueberries, then cook. Simple, yet delicious, one of my sons’ favorite meals.


  5. February 18, 2015 at 4:23 pm #

    That looks heavenly! Can I have the bit on the end!? Thanks! I’ll be waiting over here -> 🙂


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