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Pan-Roasted Pork Tenderloin with Apple and Cherry Mostarda

Pan-Roasted Pork Tenderloin with Apple and Cherry Mostarda

By Courtney HillApril 27, 2022

  • Makes
    6 servings
  • Cook Time
    50 minutes
  • Rating

Tangy, spicy, savory-sweet mostarda is a classic Italian fruit and mustard condiment. It’s an ideal accompaniment to pork tenderloin, as it brings bold, punchy flavor to the lean, mild cut. We make a non-traditional mostarda, with both prepared mustard and mustard seeds adding spiciness to fresh apple and dried cherries. We sear the seasoned tenderloins in a skillet on the stovetop, add the mostarda ingredients, then slide the pan into a hot oven. When the pork is done, it comes out of the skillet and the fruits and seasonings cook down to form a chunky, slightly syrupy relish. Chopped fresh tarragon, with its notes of licorice, lends another layer of flavor complexity as well as herbal freshness.

Tip

Don’t use a skillet made of a “reactive” material to avoid a possible reaction between the metal and the acidity of the Dijon mustard and vinegar, which results in “off” metallic flavors. Enameled cast iron is fine but seasoned cast-iron or carbon steel aren’t good choices.

Ingredients
  • ¼

    cup dijon mustard

  • 2

    tablespoons packed brown sugar

  • 1

    tablespoon coriander seeds, lightly crushed

  • 1

    teaspoon yellow or brown mustard seeds, lightly crushed

  • Kosher salt and ground black pepper

  • 2

    1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    medium shallots, halved and thinly sliced

  • 1

    medium Granny Smith apple, peeled, cored and finely chopped

  • ¼

    cup cider vinegar

  • 1

    cup dried cherries

  • 3

    tablespoons chopped fresh tarragon, divided

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the mustard, sugar, coriander seeds, mustard seeds and 1 teaspoon pepper. Measure 3 tablespoons of the mixture into a small bowl and set aside. Rub the remainder all over the pork, then sprinkle with salt.

Step 2

In a 12-inch oven-safe skillet, heat the oil over medium-high until shimmering. Add the pork and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Transfer to a large plate.

Step 3

To the now-empty skillet over medium, add the shallots, apple, vinegar and the reserved mustard mixture. Bring to a simmer and cook, scraping up any browned bits, then add ½ cup water and the dried cherries. Return the pork and any accumulated juices to the skillet.

Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.

Step 4

Remove the skillet from the oven (the handle will be hot), transfer the pork to a cutting board and tent with foil. Return the skillet to medium, cover and cook, stirring occasionally, until the apple is softened and the pan is almost dry, about 10 minutes; reduce the heat as needed as moisture cooks off.

Step 5

Off heat, stir in 2 tablespoons of the tarragon, then taste and season with salt and pepper. Transfer the mostarda to a serving platter, spreading in an even layer. Thinly slice the pork, arrange on top of the mostarda, then sprinkle with the remaining tarragon.