I’ll be honest: I’ve rarely loved a marinade as much as this one. The maple, the herbes sal\u00e9es du Bas-du-Fleuve, the little kick of lime, the smoked paprika. Everything plays off each other perfectly. I was the first one surprised by how obsessed I was with it. The next day, I ate the leftover pork with a fresh batch of marinade, and a few days later, I had just enough left to marinate some beef. It was insane every single time.<\/p>\n
The real trick is to split the marinade in two before the meat ever touches it. Half goes to marinate the pork, the other half stays clean in the fridge and becomes a dipping sauce at serving time. Since it never touched raw meat, it’s perfectly safe. And trust me, everyone will be dunking their slices into it. That’s what takes this dish from good to completely addictive.<\/p>\n
Pork tenderloin is simple, but it goes wrong in the blink of an eye if you overcook it. Here in Quebec, we eat our pork juicy and rosy, not turned into a baseball. We grill it over high heat, turning it regularly until it hits 140 \u00b0F in the centre, then we let it rest. Sliced thin against the grain and finished with a pinch of fleur de sel, it’s a BBQ dinner that looks like a lot of effort but comes together without breaking a sweat.<\/p>\n","protected":false},"excerpt":{"rendered":"
Grilled pork tenderloin with maple and Dijon marinade: soy sauce, lime, smoked paprika. Half reserved as a dipping sauce. Juicy and flavourful.<\/p>\n","protected":false},"featured_media":62112,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"grilled maple dijon pork tenderloin","_yoast_wpseo_title":"Grilled Maple Dijon Pork Tenderloin Recipe","_yoast_wpseo_metadesc":"This grilled maple Dijon pork tenderloin gets soy sauce, lime, and smoked paprika, with extra marinade saved for dipping.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Grilled maple Dijon pork tenderloin","_yoast_wpseo_opengraph-description":"Grilled pork tenderloin with maple and Dijon marinade: soy sauce, lime, smoked paprika. Half reserved as a dipping sauce. Juicy and flavourful.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[197,171,167],"sponsorship":[],"class_list":["post-62114","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-bbq-en","recipe_category-meat","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n