Pork Tenderloin Marinated in Maple Syrup and Dijon Mustard

Pork Tenderloin Marinated in Maple Syrup and Dijon Mustard
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 1:45 Total Time


Add all
  • 1/2 cup
    (125 mL)

    dijon mustard

  • 1/2 cup
    (125 mL)

    Maple syrup

  • 2

    pork tenderloins

  • 2 Tbsp.
    (30 mL)


  • 1

    clove garlic

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1/4 cup
    (60 mL)

    white wine

  • 3/4 cup
    (190 mL)

    beef broth

  • to taste salt and ground white pepper


Mix the mustard and maple syrup.

Marinate pork in the refrigerator for 1 or 2 hours.

Remove the pork from the marinade and sear in a skillet, in a small amount of oil.

Bake at 350°F (180°C)until done. Set aside.

Sauté the shallots in a small amount of oil.

Add the garlic and the white wine. Reduce by half.

Add the beef broth and half the marinade.

Simmer at least 15 minutes.

Adjust the seasoning.

Cut the tenderloins into 8 slices, and serve immediately.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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