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Spiced Pork Tenderloin with Honey Mustard Recipe
Picture Credit: John Kernick
Recipe By: Melissa Rubel Jacobson
Pairing Notes: 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.
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|Mustard seeds||3 Tablespoon|
|Fennel seeds||1 Tablespoon|
|Red pepper||1/2 Teaspoon, crushed|
|Two 14-ounce pork tenderloins|
|Kosher salt and freshly ground pepper|
|1/2 cup grainy Dijon mustard|
|1/4 cup traditional Dijon mustard|
|Honey||1/4 Cup (16 tbs)|
2. 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.
3. 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.