Lacquered pork tenderloin

GLAZED PORK TENDERLOIN

Portions : 4 - Preparation : 15 minutes - Cooking time : about 20 minutes

Ingredients

• 1 Québec pork tenderloin
• 60 ml (4 tablespoons) maple syrup
• 15 ml (1 tablespoon) horseradish
• 2 garlic cloves, minced
• 30 ml (2 tbsp.) dried mushroom powder (Cep or other)
• 5 ml (1 tsp.) herbes de Provence blend
• 45 ml (3 tbsp.) olive oil
• Salt and pepper to taste

The asparagus

• 1 bunch asparagus
• 60 ml (4 tbsp.) olive oil
• 30 ml (2 tbsp.) white wine or white balsamic vinegar
• 15 ml (1 tbsp.) maple syrup
• 1 lemon, zest
• 12 slices bacon
• Salt and pepper to taste

Potatoes

• 1 L (4 cups) Grelot potatoes, boiled
• 60 ml (4 tbsp.) olive oil
• 1 clove garlic, minced
• 5 ml (1 tsp.) herbes de Provence blend
• Salt and pepper to taste

The sauce

• 1 shallot, finely chopped
• 30 ml (2 tbsp.) olive oil
• 1 Knorr vegetable bouillon cube
• 500 ml (2 cups) 35% cream
• salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. In a bowl, combine maple syrup, horseradish, garlic, mushroom powder, herbes de Provence, salt and pepper.
3. Brush pork tenderloin with olive oil and season with salt and pepper.
4. On the barbecue grill, sear the pork tenderloin for 2 minutes on each side.
5. Brush the meat with the prepared mixture and continue cooking indirectly, with the lid closed, for 12 to 15 minutes, depending on desired doneness.
6. Baste meat again during cooking.
7. Remove from barbecue and set aside, wrapped in aluminum foil, for 5 minutes.
8. Meanwhile, clean and trim asparagus.
9. In a bowl, combine olive oil, vinegar, maple syrup, zest, salt and pepper.
10. Add asparagus to coat.
11. Lay 3 slices of bacon side by side on work surface.
12. Place 4 or 5 asparagus spears at one end of each slice and roll up to form an asparagus ballotin.
13. Make 4 bundles of asparagus.
14. Grill the asparagus bundles indirectly, with the lid closed, for 10 to 15 minutes, then set aside.
15. For the potatoes, once cooked in boiling water, coat with olive oil, garlic, herbes de Provence and season with salt and pepper.
16. On the barbecue grill, sear the potatoes for 2 to 3 minutes.
17. For the sauce, in a hot saucepan, sauté the shallot in olive oil for 1 minute.
18. Add stock cube and cream and simmer for 5 minutes. Check seasoning.
19. Garnish each plate with a medallion of pork tenderloin, a bundle of asparagus and potatoes, and top with the prepared sauce.