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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.
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.
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.
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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Roasted Pork Tenderloins Glazed with Brandy-Spice Peach Preserves, and Mashed Potatoes
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By mcgrele
on February 01, 2013
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Wonderful and easy! What more could you want?
By mizzfysh_12872203
brooklyn, 72
on May 31, 2011
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I absolutely love this recipe! If you're a pork lover then give this one a try. It's actually quite fast and makes an impressive dinner. I made the panko by using some wheat bread that I had on hand and it came out nicely. Make extra to store for the next time you want to use it so cooking time is faster. Since I did not have time or ingredients for the Mostarda sauce, I used Colombian Aji sauce that I had on hand to top the pork. I served it with mashed potatoes with roasted garlic and spinach and roasted asparagus with leeks.
My preference, sear the pork for 3 minutes on each side and then move to the oven for 15 minutes. The first time I made this, the pork was not cooked completely through so I seared longer the second time around. Also, the extra searing makes the panko even more crunchy. Enjoy!
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