As published in Grilling with House of Q
Figure One Publishing, 2015
This Maple and Mustard Pork Tenderloins recipe has a story… BBQ Brian used to host BBQ Tips on Global TV BC for many years. While getting ready for the Friday BBQ Tip which would be broadcast right before the Canada Day long weekend around 2010 or so, he came up with this tasty dish. The filming for this BBQ Tip was on the lawn of the Global TV BC building in Burnaby, BC. It was a hot day, no shade, lot’s of sun and even through all of that, the food was exceptional!
This pork recipe takes all the Canadian goodness of Quebec maple syrup and Saskatchewan mustard along with the earthy grains from Ontario whisky and puts it all together. Don’t forget there are BC apples as well!
The recipe on camera and as published in BBQ Brian’s cookbook Grilling With House of Q used a syringe to inject the flavours into the pork. This works really well to get flavour INSIDE the pork. If you don’t have a syringe or think this step is a bit too much, use the same marinade and soak the pork in a sealed plastic bag for a few hours before cooking.
Meanwhile, enjoy this tasty pork dish that focusses on Canadian ingredients. It’s perfect for your Canada Day cookout. So, Happy Canada Day!
Maple and Mustard Pork Tenderloins
- 2 Tbsp melted butter
- 2 Tbsp maple syrup
- 2 Tbsp House of Q Slow Smoke Gold BBQ Sauce
- 1 to 2 Tbsp Canadian whisky
- 1 tsp sea salt or kosher salt
- 2 pork tenderloins trimmed
- 3 to 4 Gala or Granny Smith apples cored and sliced
- 3 to 4 Tbsp butter
- 1 to 2 sweet onions peeled and sliced
- 1/2 to 1 cup House of Q Apple Butter BBQ Sauce
Grilled pork tenderloins
- In a medium bowl, combine the melted butter, maple syrup, Slow Smoke Gold, whisky and salt, and mix thoroughly until the salt is dissolved. Suck up the mixture into a clean kitchen syringe.
- Place the tenderloins on a clean work surface. Carefully, inject the pork with the marinade about every inch so the flavour is spread throughout the meat. Transfer the tenderloins to a dish, cover and refrigerate for at least a couple of hours or even overnight.
Apple butter onions
- While the pork is infusing, melt the butter in a sauté pan on medium heat. Reduce the heat to low, add the onions and cook for 15 to 30 minutes until softened. Stir in the Apple Butter BBQ sauce, and continue to simmer for another 30 to 45 minutes until the mixture is thick and has the consistency of chutney. Keep warm until ready to serve, or transfer to an airtight container and refrigerate.
Finish pork tenderloins
- Prepare your grill for direct grilling, medium heat. Brush or wipe the grates with oil, if necessary. Place the pork tenderloins on the grill and sear them, rolling the loins every few minutes so they colour on all sides.
- Remove the pork from the grill when the internal temperature of the meat reaches 145°F. Transfer the pork to a plate and allow to rest for 5 minutes. Leave the grill on.
- Arrange the apples on the grill and cook for a couple of minutes, until the fruit is softened and lined with char marks. Remove from the heat.
- To serve, cut the pork tenderloin into 2-inch slices and arrange them on a platter. Set a slice of apple in between each piece of pork. Top with a dollop of the apple butter onions.