Maple and Mustard Pork Tenderloin by Brian Misko

Maple and Mustard Pork Tenderloin by Brian Misko


  • 2                  Pork tenderloins – trimmed
  • 2 TB             Butter – melted
  • 2 TB             Maple syrup
  • 2 TB             House of Q Slow Smoke Gold
  • 1 TB             Canadian whiskey
  • 1 TS             Salt
  • 3-4               Apples – Gala, Granny Smith
  • 1-2               Onions – peeled, sliced
  • 1-2 TB          Butter
  • 1/2 Cup        House of Q Apple Butter BBQ Sauce


Melt the butter in a clean bowl.  Add the maple syrup, Slow Smoke Gold, whiskey and salt.  Mix thoroughly. Using your Flavor Fork, inject both the tenderloins with the marinade.

In a saute pan melt the butter and add the onions. Soften the onions for about 15 to 30 minutes on low to medium heat. Add the Apple Butter BBQ Sauce and continue to simmer for another 30-45 minutes.  The mixture will become thick and have the consistency of a “chutney”.

Prepare your grill for medium heat direct grilling.  Sear the pork tenderloins on all sides and cook until the internal temperature is 140 F.  Remove from the grill and let rest for 5 minutes. Core the apples and slice into thick slices.  Grill the apples until soft and charring marks have been established.

To assemble the dish, place a slice of grilled apple on a plate then a slice of pork tenderloin and top with the Apple Butter BBQ Sauce Onions.  Enjoy!