Roasted Garlic and Maple Plank Pork With Sunchoke Croutons {Recipe}


Months ago, my brother introduced me to the art of “plank cooking” by way of a guest post he did here on the blog. Who would have thought I would be instantly turned on to this new art of grilling?

Fast forward just a few weeks and I was given the opportunity to check out some planks from a company based in the west, Outdoor Gourmet. I chose to do some cooking with the Maple flavored ones thinking this is the perfect time of year. :)

I figured I would try something different than fish. The fam isn’t full of fish lovers AND, I was really curious to see how pork would turn out. Roasted Garlic and Maple Plank Pork. Pork and Maple just seem to go together don’t you think;) Add some sunchokes to the recipe and it’s perfection!

After having just eaten this pork dish, let me stress the word delicious. I chose a pork tenderloin and it was so incredibly tender that I thought for sure I was going to cut through it and it would be bright pink in the middle. Not the case at all. One of the most tender and flavor filled pieces of meat I have EVER eaten. AND, I smell like a maple fire…doesn’t get much better than that! :) Let me take you through just how easy and delicious it is to plank grill.

I ordered the maple planks from Outdoor Gourmet and they arrived packaged beautifully. They’d make the perfect gift:)


I whipped up some Roasted Garlic Maple marinade for the delicious pork tenderloin I bought.


And then I allowed the pork tenderloin to marinate in the Roasted Garlic Maple sauce for 2 hours (reserving about 2 Tbsp for a glaze later). *The longer the better (as in overnight) 😉


I soaked the plank in water for about 30 minutes each side. This stops it from catching right on fire when you put it on the grill. People all do the time differently but 30 minutes each side worked for me. Some people also soak it in wine (my brother did this in his Goes With Anything Salmon post).


I put my pork on the plank and got started! I read a tip on Serious Eats where they talked about lighting half of the grill and putting the plank on the other side. I actually did this and thought it worked great. The only change I made was that for the last 15-20 minutes, I had it directly on the flame.


After about an hour on the grill with 2/4 burners on high, it was beautifully cooked!


Add your leftover marinade and some Sunchoke Croutons (yes, this is a real thing) and ENJOY!


Roasted Garlic and Maple Plank Pork With Sunchoke Croutons


  • Pork Tenderloin ~1 pound
  • 3 Tbsp Maple Syrup
  • 3 cloves garlic
  • 1/4 cup olive oil + 4 Tbsp
  • 1 cup New Jerusalem Artichokes ("sunchokes")
  • Your favorite seasoning or salt and pepper
  • 1 maple plank (I used Outdoor Gourmet)


  1. 1. Roast a head of garlic.
  2. 2. Make marinade for the pork tenderloin by combining 3 cloves of roasted garlic, 3 Tbsp Maple Syrup, and 1/4 cup olive oil. Smash garlic and whisk.
  3. 3. Reserve 3 Tbsp marinade for later. The remaining marinade, pour into a large ziploc bag and add tenderloin. Let marinate in refrigerator for at least 2 hours (the longer the better).
  4. 4. Prepare plank for grilling by filling a cookie sheet with water. Submerge plank for 30 minutes each side.
  5. 5. Turn on grill. Turn half of the burners on high. Place plank on portion of the grill that is on fire. Get the plank charred slightly.
  6. 6. Turn plank over and add pork tenderloin to the slightly charred side drizzling the marinade from the bag over it once it is on the plank. Place the plank on the non-fire part of the grill. Close the lid and cook for ~ 1 hour checking on it occasionally to make sure it isn't on fire.
  7. *If it is on fire, just put it out with some water.
  8. 7. Preheat the oven to 425 degrees. Wash and dice the sunchokes. Toss with 2 Tbsp olive oil and spice of your choosing. Bake at 425 for 20 minutes.
  9. 8. When pork is done all the way through, slice, and top with remaining 2 Tbsp of reserved marinade. Place the sunchokes on top.
  10. Enjoy!

*Disclosure: I received two grilling planks in return for posting a recipe using them on my site. All thoughts and opinions on the deliciousness of this meal are my own;)

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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