Grilled maple Dijon pork tenderloin

  • Preparation 10 min
  • Refrigeration 3 h
  • Cooking 16 min
  • Servings 6
  • Freezing I do not suggest

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Marinade

  • ⅓ cup (80 ml) olive oil
  • ⅓ cup (80 ml) reduced-sodium soy sauce (or tamari)
  • 3 tbsp (45 ml) Dijon mustard
  • 2 tbsp (30 ml) maple syrup
  • 4 large garlic cloves, finely minced
  • Juice and zest of 1 lime
  • 1 tsp (5 ml) herbes de Provence
  • 1 tsp (5 ml) herbes salées du Bas-du-Fleuve
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) freshly ground black pepper

Pork

  • 2 pork tenderloins (about 2 lb / 900 g total)
  • Fleur de sel, to finish

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Preparation

  • Make the marinade. In a bowl, whisk together the olive oil, soy sauce, Dijon mustard, maple syrup, garlic, lime juice and zest, herbes de Provence, herbes salées, smoked paprika and pepper until well combined.
  • Divide the marinade into two equal parts. Set one half aside in the fridge in a separate container. It will be used as a dipping sauce at serving time. Pour the other half over the pork tenderloins in a resealable bag or dish, coat well, cover and refrigerate for 3 hours.
  • Preheat the barbecue to maximum heat. Clean and oil the grates.
  • Remove the tenderloins from the marinade, letting the excess drip off, then discard the marinade that touched the raw meat. Grill the pork for 12 to 16 minutes total, turning every 3 to 4 minutes, until golden on all sides and the internal temperature reaches 140 °F (60 °C).
  • Transfer the pork to a cutting board and let rest for 5 minutes.
  • Slice thinly against the grain, sprinkle with fleur de sel and serve hot, with the reserved dipping sauce on the side.