Spiced Pork Tenderloin with Honey Mustard
by Cindi Sutter, Founder of The Spirited Table® - Recipe contributed by Melissa Rubel Jacobson - Food & Wine - Photo by John Kernick - Published March 2009
Since pork tenderloin is low in fat, it tends to dry out, so be careful not to overcook it--this recipe needs just 20 minutes in the oven. Melissa Rubel Jacobson serves a stellar honey mustard alongside it to add moistness and sweet-spicy flavor.
3 Tbsp mustard seeds
1 Tbsp fennel seeds
1/2 tsp crushed red pepper
Two 14-oz pork tenderloins
Kosher salt and freshly ground pepper
1/2 cup grainy Dijon mustard
1/4 cup traditional Dijon mustard
1/4 cup honey
- Preheat the oven to 375°. In a mortar, lightly crush the mustard and fennel seeds with the crushed red pepper. Set the pork tenderloins on a rimmed baking sheet and season them with salt and pepper. Spread the crushed spices on the baking sheet and roll the pork tenderloins in the crushed spices to coat them.
- Roast the pork tenderloins for about 20 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 145°. Transfer the pork tenderloins to a cutting board and let them rest for 10 minutes.
- In a small bowl, mix the mustards with the honey and season with salt and pepper. Slice the pork 1/2 inch thick and serve with the honey mustard.
Pork is an adaptable meat, light enough to go with full-bodied white wines or reds. For this seed-crusted roast, pour an oak-aged Chardonnay from Napa Valley.