Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Pork tenderloin with maple and mustard glaze
Pork tenderloin with maple and mustard glaze

Pork tenderloin with maple and mustard glaze

Preparation 10 minutes
Cooking time 15 to 18 minutes
Servings 4


  • 400 ml (1 2/3 cup) maple syrup
  • 30 ml (2 tbsp) oil
  • 30 ml (2 tbsp) soy sauce
  • 45 ml (3 tbsp) Dijon mustard
  • 2 garlic cloves, minced
  • 5 ml (1 tsp) fresh sage, chopped
  • Salt and freshly ground black pepper
  • 2 pork tenderloins, about 450 g (1 lb) each, trimmed


  1. In a bowl, mix together the syrup, oil, soy sauce, mustard, garlic and sage. Season with salt and pepper. Stir well.
  2. Add the fillets, cover and marinate for 3 to 4 hours in the refrigerator.
  3. Preheat the barbecue. Brush clean and oil the grill.
  4. Remove the meat from the marinade. Grill on all sides for 15 minutes. Brush with marinade often during cooking.
  5. When cooked through, turn off the heat, cover the meat with aluminum foil, close the lid and let rest for 5 minutes.
  6. Strain the marinade through a sieve above a small saucepan.
  7. Bring to a boil and cook for a few minutes over medium heat.
  8. Slice the tenderloins into medallions.
  9. Top with the hot marinade and serve.


You may also use a skillet to sear the tenderloins and finish cooking them in the oven.

Availability in stores