1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) lemon juice

1 teaspoon (5 ml) Espelette pepper

1 teaspoon (5 ml) sugar

1/2 teaspoon (2.5 ml) salt

In a glass dish, combine all the ingredients. Add the tenderloins and coat thoroughly. Cover and refrigerate for 12 to 48 hours.

Preheat the grill, setting the burners on high. Oil the grate.

Place the tenderloin on the grill. Reduce the temperature of the grill to medium-low. Grill the meat for about 15 minutes, turning it regularly. Let cool.

Slice the meat. Serve with the Lentil, Vegetable and Herb Salad.

If desired, sprinkle with Espelette pepper, to taste.

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