Quebec Maple-Glazed Pork Tenderloins

Recipe description

We cooked this recipe on the barbecue for years in my family. This is the typical recipe we like to prepare when we meet up at the beach during the summer. My dad really enjoy making all other people at the beach jealous at the smell of this fantastic meal.

To make the original recipe, you will need some maple syrup. In case you cannot find maple syrup, you can easily replace it with honey without a problem.

The maple syrup mixed with Dijon mustard makes a nice crust around the pork tenderloins and adds a well-balanced sweet taste.

When taking your first bite on this meal try to remember that it is a meal from Montreal, a kind of secret recipe my father gave me.

Ingredients

• 2 pork tenderloins (around ¾ lb)
• 2 tablespoons of maple sirup
• 2 tablespoons of Dijon mustard
• 1^1/2 tablespoon of balsamic vinegar
• 1 tablespoon of olive oil
• 1 clove of garlic
• ½ teaspoon of salt and pepper

Preparation

1. With a whip, mix the maple sirup, Dijon mustard, balsamic vinegar, oil, salt and pepper in a bowl.
2. Add the pork tenderloins and flip them in the sauce a couple of times, so the sauce sticks to it. Place the pork and the sauce in the refrigerator; wait around a minimum of 30 minutes before cooking.
3. Heat your BBQ at medium high. Once it is hot, take the pork out of the sauce and place it on the grill. Use a pastry brush to spread the sauce all over the tenderloins. Close the BBQ cover and let it cook for around 17-18 minutes. Turn the meat regularly and brush the rest of the sauce. The meat is ready when it is browned on the outside but medium rare on the inside.
4. Place the Tenderloins on a cutting board and cover with aluminium for 4 minutes. With a knife, cut slices of around 1 inch.

Accompany with

• It is suggested to eat this tenderloin with a strong and fruity wine. We usually eat this meal with a wine from Bordeaux, particularly the Saint-Émilion region. If you prefer to drink beer I would suggest you to accompany this meal with your favorite stout or brown beer.
• Also, you can make some nice garlic butter potatoes on the barbecue at the same time. They take around the same time to cook.

Bon appétit!