Barry’s Peppered Pork Tenderloin w/ Muli-Mustard Sauce

Barry carving the finished pork during the TV show.

   

  













     Barry prepared this pork tenderloin recipe for a TV show that aired on our local cooking station during the fall of 2010, as a part of the Chamber of Commerce’s 1^st Men’s Cooking Competition.
It was a favorite entrée during the years we catered for the Kirby House restaurant. 

     When making this for a crowd, we use pork loin.

Barry’s Peppered Pork Tenderloin w/ Muli-Mustard Sauce 

Makes 6 to 8 or more (4 oz.) serving

Coating:

3 to 4 tablespoons coarsely ground pepper                

1 cup bread crumbs                                                                

1 teaspoon coarse salt

1/2 cup chopped fresh parsley or 3-4 Tbsp. dried

2 tablespoons olive oil

1.  Combine dry ingredients in mixing bowl; add oil and blend. 

2.  Preheat oven to 425°.

Pork Tenderloins:

2 pork tenderloins

1/4 cup Dijon mustard

1.  Trim silverskin and any excess fat from the tenderloins; brush with Dijon mustard (this adds flavor and helps coating stick). 

2.  Spread the coating mixture out on parchment paper.  Roll tenderloins in coating and press to help mixture adhere. 

3.  Place tenderloins in a roasting pan and roast until internal temperature reaches at least 160 to 165°—about 30 to 40 minutes.  (However, our preference is a temperature of about 180° and due to the coating, the meat is still moist and very tender at this higher temperature.)  Allow loin to rest at least 10 to 15 minutes before slicing.

Advance Preparation:  Pork Tenderloin can be coated in advance and refrigerated.

Facts about Pork  p. 85, The Kirby House Cookbook by Meta Newell West

What is an average serving?

According to the National Pork Producers Association, the “average” serving size for pork is 3 ounces of cooked meat.  Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. .

To what temperature should I cook pork?

The U.S. Department of Agriculture (U.S.D.A.)  recommends cooking pork to an internal temperature  160° F.  (medium doneness).  Use a meat thermometer to judge doneness. When cooking a roast, remove from the oven when the internal temperature reaches 155° F. and allow the roast to stand for 10 minutes before slicing. The roast's internal temperature will rise about five degrees after removing from the oven. A hint of pink blush in the center is ideal for tender, juicy pork.

But, what about trichinosis?

Because of modern feeding practices, trichinosis is  no longer a concern. Although trichina is virtually nonexistent in pork, if it were present, it would be killed at 137° F. That's well below the recommended end cooking temperature for pork, which is 160° F.

Barry’s Multi-Mustard Sauce

1 small white or yellow onion, minced

2 to 3 tablespoons extra virgin olive oil

2 to 3 tablespoons chicken concentrate

1 cup white wine  (such as Beringer® White Zinfandel)

1/2 cup Dijon mustard

1/3 to 1/4 cup yellow mustard

1 tablespoon dry mustard

1 to 2 tablespoons mustard seed

1/2 to 1 pint (1 to 2 cups) heavy cream

1.  In a 2 to 3-quart saucepan, sauté minced onions in the olive oil until tender. 

2.  Add the chicken concentrate to onions and simmer for about 1 minute. 

3.  Add wine and then the 4 mustards.  Stir with French or flat whisk to mix. 

4.  Add cream and simmer until reduced to sauce consistency.

Mustard Primer

Mustard Seeds:  There are two major types of mustard seed — white (or yellow ) and brown (or Asian ).  White mustard seeds are much larger  than the brown variety but a lot less pungent. Seeds can be stored for up to a year in a dry, dark place.

Dry Mustard:  Finely ground mustard seed.  Dry or powdered mustard is best used within about 6 months.

Prepared Mustard  is generally made from powdered mustard combined with seasonings and a liquid.
Yellow Mustard or American-style is a mild mixture made from the less-pungent white

seed  flavored with sugar, vinegar and turmeric (which makes it yellow).

Dijon Mustard is  originally from Dijon, France.   This pale, grayish-yellow mustard is

known for its clean, sharp flavor, which can range from mild to hot. Dijon mustard is made from brown  mustard seeds, white wine, unfermented grape juice  and various seasonings.

Serving Suggestions: Serve with Buttermilk Mashed Potatoes and Steamed Broccoli or our Green Bean Bundles.