Mustard-Rubbed Pork Loin With Blackberry Mustard Sauce Recipe #373834
Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment.
by TinyBubbles
40 min | 5 min prep
SERVES 6 , 6 servings
- 2 tablespoons brown mustard seeds
- 1/2 teaspoon fennel seed
- 1 teaspoon coriander seed
- 1/2 teaspoon cumin seed
- 1/2 teaspoon whole black peppercorn
- 1 teaspoon dried thyme
- 2 teaspoons dry mustard
- 1/2 teaspoon ground ginger
- 1/2 teaspoon coarse salt
- 1/2 teaspoon sugar
- 2 lbs pork tenderloins
- 2 tablespoons Dijon mustard
- 2 tablespoons dry white wine
- 1 (14 1/2 ounce) can chicken stock
- 1 tablespoon flour
- 1/2 pint blackberry
- 2 teaspoons fresh thyme, chopped, for garnish
- In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop).
- Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside.
- Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan.
- Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.
- Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.
- Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes.
- Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.
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5 stars