- Preheat barbecue to high to reach approximately 290 °C (550 °F).
- Cut pork tenderloin in half lengthwise and cut tofu into 1-cm (⅜-in.) slices.
- Divide Dijon mustard, maple syrup, herbes de Provence and oil into two medium bowls. Stir to combine.
- Place pork in one bowl and tofu in the other. Stir until pork and tofu are nicely coated.
- Reduce barbecue heat to medium, approximately 200°C (400°F).
- Place pork on grill, coating it with marinade. Set remaining marinade aside. Close lid and cook for 6 minutes.
- Turn pork. Using a pastry brush, coat pork with remaining marinade. Close lid and cook for an additional 6 minutes.
- Remove meat from barbecue, place on a plate and cover with another plate placed upside-down over it. Let stand for 5 minutes.
- Place tofu on the grill and coat with marinade. Set remaining marinade aside. Cook for 5 minutes with lid open, turning halfway through. Brush with remaining marinade.
- Slice pork tenderloin and place in the centre of the table with the tofu. Serve with baby potatoes and a salad filled with local veggies.
The pork will keep for 4 days in the refrigerator or 4 months in the freezer. The tofu will keep for 4 days in the refrigerator. Do not freeze.
- If you don’t have a barbecue, you can use a grill pan instead. Cook pork and tofu over medium-high heat.
- The rest time allows the meat to redistribute the cooking juices so your pork tenderloin will be tender and juicy!
- This recipe was prepared with ingredients exclusively from Quebec. In the butcher’s section, look for Quebec pork, which is readily available in our grocery stores. Then simply keep an eye out for Quebec tofu brands like Unisoya or Soyarie, mustard and oil from Maison Orphée, dried herbs from Dion Herbes & Épices, Mamzells baby potatoes, Mirabel lettuce, Savoura tomatoes and Toundra cucumbers. Look for the Aliments du Québec logo to find Quebec products and cook up a 100% local meal