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Milk Street Recipe

Pan-Roasted Pork Tenderloin with Apple and Cherry Mostarda

50 minutes

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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

Reviews
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 !

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