RCP: Mustard Pork

YALCR (yet anoother Laura Calder recipe ).

I made this tonight, and it was by far the tenderest and juiciest pork I've ever made (or probably had). That was likely due not so much to the specific recipe (except for the cooking time), but because at 40 minutes, the internal temperature was only a little over 140°F. The sauce was really yummy too. I served it accompanied by spätzle, sautéed kale and an '09 Cave de Turckheim Reisling Vieilles Vignes. I used dry vermouth instead of white wine, and plain Dijon mustard. I also forgot to add the water until near the end of the cooking time

This is half the original recipe, which was for 4 servings. The original is at http://www.foodnetwork.ca/recipe/mustard-pork/9039/

Mustard Pork

½ Tbsp olive oil
1 pork tenderloin, about 8-ounces
Salt and pepper
About 3/8 cup Dijon mustard (plain or grainy)
1 small shallot, minced
½ cup white wine
½ cup crème fraîche
1 Tbsp chopped rosemary

Heat the oven to 350°F. Rub the oil in a roasting pan. Season the meat with salt and pepper and rub it all over with the mustard (really slather it on). Set it in the pan and pour in 1/4 cup water. Roast until the meat is tender, about 40 minutes. (If the water evaporates in the pan, add a little more.)

Remove the meat to a serving dish and keep warm. Fry the shallot in the roasting pan on the stovetop. Deglaze with white wine and boil to reduce to half. Stir in the cream, add the rosemary, and reduce to sauce consistency.

Check the seasonings. Slice the meat, pour over the sauce, and serve.

Serves 2.

I've never tried cooking tenderloin like that, but if Laura Calder says to do it, then I'll do it!

[Jenise]

I'm with Laura--140 is perfect for pork. Perfect medium pink, but no red. Ted, what does the outer surface of the pork look like? With the water, I'm guessing it doesn't color?

what does the outer surface of the pork look like? With the water, I'm guessing it doesn't color?

Here's the picture from the Food Network (Canada) web site:



Mine was a little bit brown on the outside (because I forgot to add the water until near the end) and a little pinker in the middle. Basically it looks like a mustard coating. I probably used more mustard than the recipe called for since I really like the French Grey Poupon we get here.

Actually, to be correct, it was really white with green flecks, since I served it covered with the cream sauce.

it almost seems that the mustard should be IN the cream sauce; or alternately roll the slathered pork in bread crumbs.

it almost seems that the mustard should be IN the cream sauce; or alternately roll the slathered pork in bread crumbs.

I'm glad you said that! Somewhere around here I know I have a recipe -- maybe it's a chicken recipe? -- that says to coat the meat with mustard, cook it, then scrape the mustard off, back into the pan, and mix with a little cream for a sauce.