Although tenderloin is my least favorite cut in most animals I give it a bit of a free pass with pork due to pork's naturally fatty make up. But even with pork it tenderloin is definitely on the low end of the flavor spectrum. To wake it up a little I season it pretty liberally before grilling than finish it with some zippy mustard fruit which I always have stashed in my fridge.
Recipe courtesy of Michael Symon
Episode: Pork Tenderloin
48 hr 35 min
25 min
4 to 6 servings
48 hr 35 min
25 min
4 to 6 servings


Mustard Fruit:
  • 1 cup red wine
  • 1/2 cup sugar
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/3 cup whole-grain mustard
  • 1/2 teaspoon mustard seeds
  • 1 under-ripe pear, peeled, cored, and cut into cubes
  • 1 cup dried apricots or dried cherries
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons Dijon mustard
  • 2 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons cumin seeds, toasted and ground
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • Zest and juice of 1 lime
  • 2 pork tenderloins, cleaned and silver skin removed
  • 1 cup arugula, for serving
  • 1 tablespoon extra-virgin olive oil, for drizzling


Watch how to make this recipe.

For the mustard fruit: Combine the wine, sugar, vinegar and salt in a saucepan and bring to a boil. Stir in the mustard, mustard seeds and pears. Place the dried fruit in a quart-size glass jar and top off with the hot liquid and pears. Store in the refrigerator for at least 2 days and up to 1 month.

For the pork: Whisk together the cilantro, mustard, coriander, cumin, salt, paprika, lime juice and lime zest. Coat the tenderloins in the marinade and transfer the pork and marinade to a resealable plastic bag or shallow baking dish, covered with plastic wrap. Let marinate for 30 minutes at room temperature, or up to overnight in the fridge.

Preheat the grill, preferably charcoal, over medium-high heat.

Grill the pork until just under medium, 3 to 4 minutes per side. Set aside to rest for 7 to 10 minutes.

Dress the arugula lightly in the olive oil. Slice the pork and arrange on a plate. Remove 1/2 cup of the mustard fruit from the liquid with a slotted spoon and spoon on top of the pork. Top with the arugula.

Cook's Note

The mustard fruit yields 4 cups. Store the leftovers in the refrigerator; it goes well with roasted meats and cheeses.

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