Saturday, April 16, 2016

Mustard And Fennel Crusted Pork Tenderloins With Cumberland Sauce

Mustard And Fennel Crusted Pork  
Tenderloins With Cumberland Sauce
2 bay leaves
1 T. flaky salt
1 T. fennel seeds
2 pork tenderloins (3 lbs. total) 

1/4 cup coarse-grain mustard 
2 T. grapeseed or vegetable oil
1/2 cup chicken broth
1/3 cup ruby Port
2/3 cup fresh orange juice 

1 1/2 T. fresh lemon juice 
3 T. red-currant jelly
1/4 tsp. ground ginger
1/4 tsp. salt
1 T. cornstarch
2 T. unsalted butter
Serves 4 to 6.
1. Discard center stem from bay leaves, then crumble leaves into grinder and pulse with salt and fennel seeds until bay leaves are finely chopped. Trim pork of all fat and silverskin. Rub bay leaf mixture all over the pork. Let pork stand 30 minutes.

2. Preheat the oven to 400 degrees. Heat olive oil in a large skillet over medium high heat. Add pork and brown well on all sides, 6 to 8 minutes total. Transfer pork to a parchment-lined baking sheet and spread on the mustard. Roast the pork for 15 to 20 minutes or until pork reaches an internal temperature of 150 degrees. Let rest, tented with foil, for 8 minutes before slicing on a diagonal into 1/2 inch thick slices.

3. Pour off any fat from the browning skillet and add chicken broth; bring to a boil, scraping up any browned bits from the bottom of the pan. Add Port and boil 1 minute. Add orange and lemon juices, currant jelly, ginger and salt; cook, whisking, until jelly is dissolved. Add cornstarch and water mixture and bring to a boil, whisking constantly to thicken. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl. Spoon sauce over pork slices to serve.

No comments: