Savory Pork with a Mustard Sauce
Created by Kchurchill5 on August 28, 2013
- Servings: 7
- Prep Time: 10m
- Cook Time: 8-24h
- Recipe #10403
Ingredients
- 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)
How to Make
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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.
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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.
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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.
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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.
How to Make
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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.
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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.
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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!