Prep 5 mins
Cook 35 mins
Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment.
- 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 tenderloin
- 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.
This is great! l changed things a bit. I made it into a moist rube and then crushed the seeds and put them in the frying pan to open up the falvors and then rubbed the whole pork. Oh l didnt add the jam only stock....was a great mixture of spices.
Made this last night and just got to eat lunch today >_< However, this dish held up nicely to having to be reheated. Used powdered spices, except for The mustard seeds and peppercorns, which I toasted and slightly crushed. (That worked out fine, Just looks a little more grainy) The sauce is tasty, I think though a little sugar or honey and less or no mustard would bring the berries out more. Served with Au Gratin Potatoes and Peas. YUM YUM Thanks for posting.
We enjoyed this pork loin tonight and thought the combination of spices in the rub was very nice and complimented the Dijon coating well. Our roast came out perfectly tender. Both DH and I liked the rubbed pork loin itself alot more than we liked the sauce. DH picked the best package of blackberries he could find at the store, but I am wondering if some were over-ripe/bitter? I'm not sure. I followed all directions and ingredients as posted and used a Sauvingon Blanc for the white wine and Grey Poupon Dijon. All in all, we enjoyed our meal tonight. We served with Recipe #133416 133416 and Recipe #159516 159516 as sides. Made for ZWT5. Thanks!