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Pan-Roasted Pork Tenderloin with Apple and Cherry Mostarda
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.
6
Servings
Tip
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
Ingredients
-
¼
cup dijon mustard
-
2
tablespoons packed brown sugar
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the mustard, sugar, coriander seeds, mustard seeds and 1 teaspoon pepper. Measure 3 tablespoons of the mixture into a small bowl and set aside. Rub the remainder all over the pork, then sprinkle with salt.
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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 !
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