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This recipe is great for steak, pork tenderloin, venison backstrap, or chicken.


  • 2 lbs. your choice of meat
  • 1 large onion, chopped
  • 1 Tablespoon minced fresh garlic (optional)
  • 1 Cup maple syrup
  • 4 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1¼ Cups chopped Royalty Pecans


Cut slits in the meat and place in a shallow glass dish. Spread the chopped onion and minced garlic over the meat.

In a separate bowl, combine maple syrup, olive oil, chili powder, thyme, oregano, basil, salt, pepper, and pecans. Mix well. Pour entire mixture over meat. Cover the dish and refrigerate for 8 hours.

When the meat is ready, you may cook it (1) on the grill or (2) in the oven:

(1) If grilling, cook the meat on a covered grill at medium-low heat until done. Pour remaining marinade over the meat and serve.

(2) If using a conventional oven, first pour about ½ Cup of the marinade into a non-stick pan on the stove and sear the meat (about 1 minute on each side at medium heat). Place the seared meat in an oven-safe glass dish, pour the remaining marinade on top, and bake at 350 degrees until done.

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