Recipe courtesy of Michael Chiarello
Episode: Mustard Party
Print
Total:
2 hr 15 min
Prep:
35 min
Inactive:
1 hr 5 min
Cook:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 4 tablespoons black mustard seeds
  • 4 tablespoons yellow mustard seeds
  • 1 cup panko bread crumbs
  • 2 pork tenderloins
  • 6 tablespoons extra-virgin olive oil, divided
  • Gray salt and freshly ground black pepper
  • 1 recipe Mostarda de Frutti Mista, for serving, recipe follows
Mostarda di Frutta Mista:
  • 3 cups sugar
  • 1/2 cup water
  • 1/2 lemon, juiced
  • 1 shallot, chopped
  • 1 pinch chili flake
  • 1 Serrano pepper, chopped
  • 3 pears, peeled and diced
  • 4 apples, peeled and diced
  • 1 cup dried cherries
  • 1/2 cup golden raisins
  • 1/2 cup white wine
  • 2 bay leaves
  • 1 3/4 cups Dijon mustard
  • Salt

Directions

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.

Mostarda di Frutta Mista:

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Breaded Pork Tenderloin Sandwich

Recipe courtesy of Cooking Channel

Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce

Recipe courtesy of Tia Mowry

Mustard Brined Pork Loin with Sauteed Brussels Sprouts

Recipe courtesy of Susan Vu

Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce

Recipe courtesy of Kelsey Nixon

Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce

Recipe courtesy of Kelsey Nixon

Elk Tenderloin with Mushroom Sauce

Recipe courtesy of Coyote Cafe

Sizzling Pork Sisig

Recipe courtesy of Hey Joe!

Sugar-Crusted Waffles

Recipe courtesy of Haylie Duff

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here