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Pork tenderloin with a maple-whisky glaze
Pork tenderloin with a maple-whisky glaze

Pork tenderloin with a maple-whisky glaze

Preparation 2 h 10 min
Cooking time 18 min
Servings 4


  • 2 pork tenderloins from Quebec (around 300 g each)
  • 60 ml (1/4 cup) whisky or bourbon
  • 125 ml (1/2 cup) maple syrup
  • 30 ml (2 tablespoons) Dijon mustard
  • 125 ml (1/2 cup) chopped fresh Italian parsley
  • 30 ml (2 tablespoons) cider or apple juice
  • 3 ml (1/2 teaspoon) crushed red pepper


  1. In a glass bowl, mix the bourbon, maple syrup, Dijon mustard, chopped parsley, apple cider vinegar and crushed red pepper.
  2. Add the pork tenderloins and immerse them in the marinade.
  3. Cover the bowl with plastic wrap and refrigerate for 2 hours (maximum 12 hours).

BBQ cooking method:

  1. Preheat the BBQ to high heat and oil the grill.
  2. Put the pork tenderloins on the grill and turn the temperature of the BBQ down to medium-low.
  3. Grill the meat for about 15 minutes, turning it and brushing it with the marinade regularly.

Oven cooking method:

  1. Preheat the oven to 350°F.
  2. In an oven-safe pan, brown the meat for 30 seconds on each side before putting it into the oven.
  3. Cook in the oven for 16-17 minutes, until the meat is just slightly pink inside.
  4. Remove from the oven and cover with aluminum foil. Let the meat rest for 5 minutes before slicing.

Slice the meat and serve with a green salad.

Availability in stores