All I can say about this pork tenderloin is that there are several pieces that aren't even going to hit the plate! Thanks Chef Gaby for this delicious dish! I modified it slightly to have less vinegar than the original recipe.
Pork Tenderloin with a Mustard Seed Crust Printable Recipe
2-3 pound pork tenderloin *
2 Tablespoons whole mustard seeds
2 Tablespoons sweet smoked paprika (I like La Chinata brand)
2 Tablespoons onion powder
Approx 1 Tablespoon olive oil
salt and pepper
2 Tablespoons ground mustard seed
5 Tablespoons red wine vinegar
1/2 teaspoon salt
1 egg yolk
2 Tablespoons sugar
(Similar to the homemade mustard I posted a while back only thinner.)
Pre-heat a cast iron pan over low heat. Pre-heat oven to 350 degrees.
Crush mustard seed with a mortar and pestle. If you do not have one you can use a spice grinder and gently pulse.Add the paprika and onion powder and pulse just until mixed.
Rub the pork with the olive oil and sprinkle with salt and pepper on all sides.
With a clean hand sprinkle on some of the rub, gently pressing it onto the meat with your other hand. You will not use all of the rub so keep the meaty hands out of it so you don't contaminate it. You can use it another time or make less to start.
Your cast iron pan should be nice and warm now. Drizzle a little bit of olive oil in the bottom and place pork in to sear on all sides. It is already looking wonderful! Cover with a lid or foil and place in oven. Cooking time will be approximately 30-45 minutes depending on your doneness preference.
While the pork is cooking make your basting sauce. Like the mustard, place all ingredients over a double boiler. The best is to use a round bottom metal bowl over a saucepan that has the water in it so you can whisk and get all the ingredients stirred Whisk continuously until nice and bubbly. It will not get thick like the mustard. If it is you will need to add a little water to be sure it is thin enough to baste with. (This is where you could use the vinegar if you like it tangier.)
Baste every 10 minutes and turn the meat. Baste again. Don't worry about the parts that look like they are getting too brown. It will be fine and it will taste fabulous when you are done.
New guidelines say 145 degrees internal temperature is OK now for pork instead of the 160 degrees. You cook it how you want. Since we are using a pork tenderloin (not a pork loin as shown in the picture) the higher temp will still result in a tender meat. I do not recommend using a pork loin as it is thick and the outside burns too much waiting for the internal temperature to get to where it needs to. Also, there is not enough mustard to meat ratio.
Remove the pork from the pan and place it on a cutting board. Cover with the foil. Put cast iron back on the heat and add a little bit of chicken broth whisking gently to remove the bits off the bottom. It will make nice little sauce you can drizzle over your meat or drag your bread through. Slice your meat and serve.
This photo is a tenderloin.