Tuesday, May 17, 2005

Spiced Pork Tenderloin with Honey Mustard

Spiced Pork Tenderloin with Honey Mustard (Adapted from Food and Wine)

3 tablespoons mustard seeds
1 tablespoon fennel seeds
1/2 teaspoon crushed red pepper
2 14 to 16 ounce pork tenderloins, trimmed
salt and fresh ground black pepper
1/2 cup grainy Dijon mustard
1/4 cup traditional Dijon mustard
1/4 cup honey

Preheat the oven to 375 degrees.

In a mortar, coarsely crush mustard and fennel seeds with the crushed red pepper.

Place tenderloins on a rimmed baking sheet lightly coated with nonstick spray. Season each with salt and pepper - scatter the crushed spices on the baking sheet and roll the pork tenderloins in them to coat.

Place pan into the oven and bake until an instant-read thermometer placed in the thickest part of each tenderloin reads about 140 to 145 degrees, about 18 to 22 minutes. Remove from the oven and transfer tenderloins to a cutting board and let rest for 10 minutes.

Meanwhile, in a small bowl, whisk together mustards and honey - season with salt and pepper. Slice pork and serve with the honey mustard.

Makes about 6 to 8 servings.

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