Friday, 31 May 2013 02:20

Mustard Maple Pork Tenderloin

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Mustard Maple Pork Tenderloin with Citrus Pistachio Brown Rice Pilaf

Makes 4 servings



3 tablespoons Dijon mustard, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed
2 teaspoons canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons chopped fresh sage
1/2 cups dark brown rice, rinsed and drained
1 cups water
1/3 teaspoon salt
1/8 teaspoon ground turmeric
1/4 teaspoon grated orange zest
1 ½ tablespoons fresh orange juice
2 teaspoons canola oil
2 tablespoons chopped pistachio nuts
2 tablespoons dried apricots, chopped



To make the Rice:

In a saucepan over high heat, combine the rice, water, 1/4 teaspoon of the salt and the saffron. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. Transfer to a large bowl and keep warm.

In a small bowl, combine the orange zest and juice, oil, and the remaining 1/2 teaspoon salt. Whisk to blend. Pour the orange mixture over the warm rice. Add the nuts and apricots and toss gently to mix and coat. Serve immediately.

Preheat oven to 425°F. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer
to a cutting board and let rest for 5 minutes.

Place the skillet over medium-high heat (take care, the handle will still be
hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon,
about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard;
bring to a boil, reduce heat to a simmer and cook until the sauce is thickened,
about 5 minutes.

Slice the pork. Add any accumulated juices to the sauce along with sage. Serve
the pork topped with the sauce.


Read 1585 times Last modified on Tuesday, 17 June 2014 21:12
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