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