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Savory Pork with a Mustard Sauce

Here's how you make Savory Pork with a Mustard Sauce
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  • Servings: 7
  • Prep: 10m
  • Cook: 8-24h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • PORK
  • 2 pounds pork tenderloin (two 1-pound tenderloins, you could also use thick cuts or a pork loin)
  • 1 1/2 tablespoons ground cumin seeds (toasted or not)
  • 1 1/2 tablespoons ground mustard seeds (toasted or not)
  • 1 1/2 tablespoons ground coriander seeds (toasted or not)
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons fresh ground pepper
  • Olive oil (to saute the pork)
  • MUSTARD SAUCE
  • 1/4 cup mustard (stone ground mustard)
  • 2 teaspoons mustard, Dijon
  • 1 teaspoon shallot, grated
  • 2 teaspoons wine, white (vermouth or chicken broth can be substituted)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Seasoning ... I like to toast the seeds first; it isn't necessary, but I prefer to. To toast the seeds, simply add them to a dry saute pan, and cook on medium heat for just a couple of minutes. Once you begin to smell them, they are done. Keep an eye on them, they don't take long; and, stir often - you don't want them to burn. Remove to cool.

  • Step 2: Whether you toast them or not, they still need to be ground. So, add the seeds, salt and pepper to the grinder; and pulse to get a nice fine grind.

  • Step 3: Pork ... Rub the seasoning over the pork on all sides, and place in a ziploc bag or in a baking dish and cover with plastic wrap. Refrigerate over night, or at least all day. Now, tenderloins are fine to marinate all day or over night. A pork loin, can actually go 2 days; but, chops should only be marinated all day. They don't need that long of marinating time.

  • Step 4: Mustard Sauce ... Add the mustards, shallot, and white wine to a small dish, and mix to combine. Vermouth is also a good substitute; and, if you don't want to use alcohol, you can use chicken broth). Refrigerate until ready to serve. This sauce can be served cold; or, you could microwave it for a few seconds to heat it up.

  • Step 5: Cook ... You could bake this; but, it just doesn't have all the same flavors of it being seared first. Add the olive oil to a large pan (non-stick) I prefer for this; and, bring to medium high heat. Add the pork, and sear on each side (about 5 minutes in all) until golden brown. Transfer the pan to a 400 degree oven, middle shelf, until the pork reaches a temperature of 145 degrees. If you pan is not oven proof, transfer to a small baking dish.

  • Step 6: Remove the pork, and let it rest for at least 5 minutes for a tenderloin or chops; or, 10 minutes for a loin before serving. This should give you a medium doneness which I love.

  • Step 7: Serve and ENJOY! ... Serve the sliced pork with the mustard sauce (warm or cold) and enjoy. I love a nice kale salad; and, maybe some garlic or horseradish mashed potatoes as a side dish. It is absolutely delicious!

We hope you enjoy this recipe!

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