Maple and Brown Sugar Pork Tenderloins

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Maple and Brown Sugar Pork Tenderloins

Maple and Brown Sugar Pork Tenderloin recipe using pure NH maple syrup from Fuller's Sugarhouse.

Ingredients

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  • 2 lbs pork tenderloin
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • 4 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar or cider vinegar
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions

  1. Sprinkle tenderloins lightly with salt and pepper. Place pork in a slow cooker sprayed with non-stick cooking spray. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and Fuller’s Sugarhouse pure maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours. Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

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Maple Caramel Apples

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Maple Caramel Apples

Maple Caramel Apples recipe using pure NH maple syrup from Fuller's Sugarhouse.
  • Yield: 10 1x

Ingredients

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  • 2 cups heavy cream
  • 2 cups organic whole cane sugar
  • 1/2 cup Fuller’s Sugarhouse pure maple syrup
  • 2 tablespoons unsalted butter
  • pinch of sea salt
  • 10 apples, washed and dried
  • Toppings such as toasted coconut, peanuts, pecans, etc. (optional)

Instructions

  1. Whisk all ingredients together in a large saucepan over medium heat. Simmer until the caramel thickens and reaches 245ºF. While the caramel is cooking, pour toppings into bowls and insert craft sticks into each apple. Line a baking sheet with parchment paper. As soon as the caramel reaches 245ºF remove from heat and begin quickly dipping apples into the caramel (and then toppings, if desired) and placing them on the parchment lined baking sheet. It’s important to work quickly because the caramel will harden as it cools. Cool caramel apples for at least 15 minutes before serving. Best eaten within a few hours of preparation.

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Maple Apple Crisp

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Maple Apple Crisp

  • Author: Katie

Ingredients

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  • 6 McIntosh apples, peeled, cored and sliced
  • 2 firm apples, such as Gala, peeled cored and sliced
  • 3 Tablespoons plus 1/3 cup all-purpose flour, divided
  • 2/3 cup Fuller’s Sugarhouse pure maple syrup
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 4 tablespoons unsalted butter, softened
  • ¼ cup granulated maple sugar or brown sugar
  • ½ cup chopped pecans or walnuts
  • ½ cup rolled oats
  • pinch salt

Instructions

  1. Preheat oven to 350 degrees F. Coat a 2 ½ quart casserole dish with cooking spray.
  2. Toss apples, 3 tablespoons flour, Fuller’s Sugarhouse pure maple syrup, cinnamon, nutmeg in a large bowl. Transfer to the prepared casserole dish.
  3. Mix the remaining 1/3 cup flour, butter and sugar together in a medium bowl with fingers until the butter is worked into the flour and the mixture becomes crumbly. Add nuts, oats and salt and work into the crumbs. Top the apple mixture with the crumb mixture. Transfer to the oven and bake 15 minutes. Without opening the oven, reduce oven temperature to 325 degrees and continue baking until the apple mixture is bubbling along the edges and the topping is golden 60 to 65 minutes longer.

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