July 23, 2024

The Queens County Citizen

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Grilled Pork Tenderloin Marinated with Two Mustards, Pistachio and Parsley Crust, Dijon Crème Fraiche

Grilled Pork Tenderloin Marinated with Two Mustards, Pistachio and Parsley Crust, Dijon Crème Fraiche

For the BBQ season, Maille has recruited the best chefs and culinary experts from across the country to come up with innovative recipes to elevate the variety of dishes we cook on the BBQ. A recipe by Hugo Saint-Jacques

For more information, visit: www.explorezlesssaves.ca

Difficulty level : Apprentice (Easy)

Total revenue : 4 servings

Preparation time : (15 minutes)

cooking time : (10 minutes)

Marinating Time: (4 hours)


Cooked Marinade:

1 chopped French shallot

2 cloves of garlic, chopped

2 tablespoons. Tablespoon (30ml) Mile Grain Mustard

2 tablespoons. Tablespoon (30ml) Maille Original Dijon Mustard

1 c. tablespoon (15ml) maple syrup

1⁄4 cup (60ml) red wine

1 bay leaf

8-10 sprigs of fresh thyme

2 tablespoons. Tablespoon (30ml) Worcestershire sauce

1 cup (250ml) canola oil

Pistachio and Parsley Crust:

1 bunch of curly parsley

1 clove of garlic, minced

1⁄2 cup (125ml) shelled green pistachios

1 c. tablespoon (15ml) maple syrup

1 c. Tablespoon (15ml) Maille Original Dijon Mustard

3 tablespoons. Tablespoon (45ml) softened butter

1/2 cup (125ml) panko breadcrumbs

Salt and pepper as needed

Pork Fillet:

600g fresh pork tenderloin

Salt and pepper as needed

2 tablespoons. Tablespoon (30ml) Maille Original Dijon Mustard

Sour Cream:

1 cup (250ml) 40% crème fraîche

3 tablespoons. Tablespoon (45 ml) mail honey Dijon mustard

1 c. Tablespoon (15ml) chopped onions

Topping of your choice (grilled vegetables, potatoes, rice, mashed potatoes, etc.)


1- For the marinade, heat a frying pan with a drizzle of oil on medium heat. Sweat the shallot and garlic with the fine herbs for 2 to 3 minutes. Deglaze with red wine and reduce for 2 minutes. Then, off the heat, add the rest of the ingredients and let cool before placing the pork fillet in the fridge to marinate for 6 to 8 hours.

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2- Leave the indirect cooking zone and preheat the BBQ on high heat (turn on 3 of 4 burners)

3- While the BBQ is heating, place the pistachio crust ingredients in the bowl of a food processor and pulverize to obtain a homogeneous mixture. Season with salt and pepper and leave to cool.

4- Remove the fillet from the marinade and cut into 4 equal parts. Season with salt and pepper and grill directly on the cooking surface for 2 to 3 minutes to sear them just right. Then remove to a plate and using a brush, brush with classic Dijon mustard. Next, they are rolled in a parsley and pistachio mixture to form a crust. Return to the indirect cooking side of the BBQ, close the lid, and cook for 6 to 8 minutes or until desired doneness.

5- Meanwhile, prepare the cream by adding honey Dijon mustard and chives. Season with salt and pepper and reserve for serving.

6- Cut the pork slices into slices and place them on the grill for 2 to 3 minutes before serving. Accompany them with a creamy creme fraiche and a generous portion of your favorite topping.

Enjoy your food!

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