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Pan-Roasted Pork Tenderloin with Apple and Cherry Mostarda

6 Servings

50 minutes

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Tangy, spicy, savory-sweet mostarda is a classic Italian fruit and mustard condiment. It’s an ideal accompaniment to pork tenderloin, as it brings bold, punchy flavor to the lean, mild cut. We make a non-traditional mostarda, with both prepared mustard and mustard seeds adding spiciness to fresh apple and dried cherries. We sear the seasoned tenderloins in a skillet on the stovetop, add the mostarda ingredients, then slide the pan into a hot oven. When the pork is done, it comes out of the skillet and the fruits and seasonings cook down to form a chunky, slightly syrupy relish. Chopped fresh tarragon, with its notes of licorice, lends another layer of flavor complexity as well as herbal freshness.




Don’t use a skillet made of a “reactive” material to avoid a possible reaction between the metal and the acidity of the Dijon mustard and vinegar, which results in “off” metallic flavors. Enameled cast iron is fine but seasoned cast-iron or carbon steel aren’t good choices.

50 minutes


  • ¼

    cup dijon mustard

  • 2

    tablespoons packed brown sugar


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Mary S.
September 3, 2022
If you've got it, you've got it made
What caught my eye was the ingredient list. It was a delicious dinner, then lunch the next day. I allowed the tenderloin to park in the frig during the day, on a paper towel with a light sprinkle of salt. Hooray !