MUSTARD CRUSTED PORK TENDERLOIN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
- 3. 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.
- 4. 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. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
- 5. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta.
- 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. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars.
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Hamza Boss
[email protected]I will definitely be making this dish again. It's easy to make and it's always a crowd-pleaser.
Shani Rathnayaka
[email protected]This recipe is a great way to cook pork tenderloin. The mustard crust adds a lot of flavor.
Aiyden
[email protected]I wasn't sure how the mustard crust would turn out, but I was pleasantly surprised. It was flavorful and crispy.
Umar Rind
[email protected]I love the combination of mustard and pork. This recipe is a keeper!
Malik Ishfaq
[email protected]This was my first time making pork tenderloin and it was a success! The mustard crust was delicious and the pork was tender and juicy.
Marcelo Guiterrez
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great dish to serve for company.
Abdul Motalib
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The mustard crust was so flavorful and the pork was cooked perfectly.
Jeanette Maxwell
[email protected]This recipe was easy to follow and the pork turned out great. I served it with roasted vegetables and mashed potatoes and it was a delicious meal.
Anithe Motsamai
[email protected]I added a little bit of Dijon mustard to the crust and it turned out amazing! The pork was so juicy and flavorful.
aliko san
[email protected]I followed the recipe exactly and the pork turned out perfectly. The mustard crust was a little spicy, but not too much. My family loved it!
Mahammad Ahamadsaadiq
[email protected]This mustard-crusted pork tenderloin was a hit at our dinner party! The mustard crust was flavorful and crispy, and the pork was tender and juicy. I will definitely be making this dish again.