Let’s get one thing straight right away: When I say “maple syrup,” I mean exactly that. Not “pancake syrup,” “maple flavored syrup,” “syrup with X% maple,” or–God forbid–“sugar-free maple flavored syrup.” It’s against the law in Vermont and parts of Canada for trucks transporting that shit to even drive past a maple tree. True story.

Maple syrup. It is truly unique in flavor and in composition…scientists have discovered several compounds in maple syrup that don’t exist anywhere else in nature. Maple syrup is graded differently in different countries, but as a general rule those that are darker in color are stronger in flavor. As with honey, there are many variations in flavor among maple syrups, so experiment until you find your favorites. Personally, I like a darker syrup with a deep, earthy, almost smokey sweetness.

In addition to being delicious and versatile, maple syrup is a good source of zinc and an excellent source of manganese. As if deliciousness alone weren’t a good enough reason to stay away from that artificial junk.

1 pork tenderloin (approx 1lb)
3tbs maple syrup
3tbs mustard (Dijon or spicy)
pinch of cayenne
salt & pepper

1. In a large zip-top bag, mix syrup, mustard, and cayenne.
2. Trim fat from pork, season with salt and pepper, and place in bag. Squish out the air, zip, moosh it around to make sure the pork is coated, and marinate in the fridge for at least an hour.
3. Cook pork at 375° for about 25 minutes. Let it rest for 10 minutes before slicing and serving.

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Note: Why yes, that pork tenderloin IS pink. Perfectly pink, juicy, and delicious. You don’t have to cook your pork until it’s the texture of shoe leather in order to make sure it’s safe. The USDA site says 145° is fine. I’m convinced that most people who say they don’t like pork only say that because they’ve only had it well-done and bone-dry.