Barbecued pork tenderloin

This is a favorite specialty of ours, especially when the outdoor barbecue weather comes around but honestly it's good any time of year.

Marinade your pork tenderloins in a mixture of maple syrup and mustard. For enough pork for the family we use approx. 1 cup of maple syrup to 1/2 cup of either Dijon or mild yellow mustard (the kind that goes on hot dogs, not the sharper British variety). Add a sliced red onion and a few cloves of sliced garlic to the marinade and leave in the fridge for 24 hours.

Heat a heavy based grill pan, remove the pork from the marinade and sear it all round. Set the pork aside and add the marinade (including onions and garlic) to the pan. Cook for a few minutes then pour the marinade out. Put the pork back in the pan and pour the marinade over the top. Sorry about all the swapping around, but you want the pork underneath all that aromatic goodness.

Cover the pan and put it in the oven to bake on a moderate heat (380F) until the pork is cooked through and the liquid has reduced and caramelized. Should be about an hour to 90 minutes. Remove the pork and cut into slices to serve. If necessary, finish the caramelization off on top of the stove. Spoon the reduced marinade over the top of the pork when you serve it up.

Great with fries and a salad and a crisp white wine.