Mustard-Rubbed Pork Loin With Blackberry Mustard Sauce

"Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment."
photo by Tarteausucre photo by Tarteausucre
photo by Tarteausucre
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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!
  4. Many times I just enjoy making a simple roast or chicken dinner with a short list of stuff to use, but this recipe intrigued me right away, & inspite of the long list of ingredients, it went together earily & the resulting dinner was OUTSTANDING! Something I definitely want to make for company one of these days! Loved how the blackberry flavor came right on through! Thanks for posting a keeper of a recipe! [Tagged, made & reviewed in the FAMILY PICKS part of ZWT5]


I live in the Midwest with my husband, cat and two dogs in the 1890's home we have restored. Our favorite spot is the front porch on long summer Sundays, sipping wine and nibbling my latest creation. When not at home, we're off traveling the world, sampling wine and food wherever we go! <br>(although our list of want-to-go destinations still outnumbers the places we've been!) We love to entertain our friends and family and share good food, drink, and great conversation well into the night! <br> <br>I have run my own catering business for the last 8 years or so, and have also worked as an ESL tutor and 911 Dispatcher.
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