Mustard Crusted Pork Tenderloin
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Black Mustard Seed4 tbsps
Yellow Mustard Seed1 cup
Panko Bread Crumbs6 tbsps
Extra-Virgin Olive Oil (divided)1
Salt3 cups
Sugar1 cup
Water1 cup
Dried Cherry1 cup
Golden Raisins1 cup
White Wine1.75 cups
Dijon MustardDirections:
1
Preheat oven to 400 degrees F
2
In a large saute pan over medium-high heat, toast the mustard seeds until fragrant
3
Using a mortar and pestle lightly crush the mustard seeds
4
In a small bowl combine the mustard seeds and the panko
5
Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over
6
In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total
7
Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes
8
Remove pork from the pan and let rest on a cutting board for about 5 minutes
9
Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta
10
In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved
11
Add shallots and the chilies to the caramel
12
Immediately add all of the fruit, wine, and bay leaf
13
Cook gently until the fruits are tender and remove from heat
14
Add the Dijon when the fruits have just been removed from the heat, taste for salt
15
Let cool to room temperature
16
Store refrigerated in a covered container or in individual canning jars