wholeliving

Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries

Per serving: 252 calories, 6 g fat, 87 mg cholesterol, 17 g carbs, 725 mg sodium, 29 g protein, 1 g fiber
Martha Stewart Living, June 2000
  • Yield Serves 6
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Ingredients

  • 3 tablespoons brown mustard seed
  • 1 teaspoon fennel seed
  • 2 teaspoons coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons dried thyme
  • 1 tablespoon dry mustard
  • 1 teaspoon ground ginger
  • 2 teaspoons coarse salt
  • 1 teaspoon sugar
  • 2 large Idaho potatoes (1 1/2 pounds), scrubbed
  • 1 teaspoon extra-virgin olive oil
  • 1 1/4 pounds pork tenderloin
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dry white wine
  • One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
  • 1 tablespoon all-purpose flour
  • 1/2 pint blackberries (about 5 ounces)
  • 2 teaspoons chopped fresh thyme, for garnish
  • Vegetable-oil cooking spray

Directions

  1. Place mustard seed, fennel, coriander,
    cumin, and peppercorns in a dry skillet.
    Place over medium heat, moving skillet to
    keep seeds from burning, until aromatic,
    about 2 minutes. Mustard seeds will begin
    to pop. Transfer seeds to a spice grinder,
    cool slightly, and pulse until finely chopped
    but not powdery. Transfer mixture to a small
    bowl, and stir in the thyme, dry mustard,
    ginger, 1 teaspoon salt, and sugar. Set aside.

  2. Heat oven to 450 degrees. Position two racks in
    oven. Spray a small roasting pan and a large
    cookie sheet with cooking spray; set aside.

  3. Cut potatoes into 1/3-inch-thick sticks. In a
    bowl, toss with oil and 3 tablespoons spice
    mixture. Spread in a single layer on cookie
    sheet; bake on bottom rack 15 minutes.

  4. Meanwhile, rub pork with 1 tablespoon
    Dijon mustard. Sprinkle with 1/2 teaspoon
    salt and 2 tablespoons spice mixture; pat
    with hands to make it stick. Lower oven to
    425 degrees; place pork in prepared pan. Place on
    upper rack in oven. Cook until fries are
    golden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board;
    cover both loosely with foil to keep warm.

  5. Place roasting pan on stove over medium-high
    heat; stir in wine, scraping bottom
    of pan to release browned bits. Stir in stock;
    cook, stirring occasionally, until reduced
    by half, 5 to 7 minutes. Whisk together flour
    with 1/4 cup water in a bowl; whisk into
    simmering stock mixture. Whisk in remaining
    tablespoon Dijon mustard; cook until
    mixture begins to thicken, 2 to 3 minutes
    more. Stir in berries; cook until they begin
    to soften, about 2 minutes. Season fries
    with remaining 1/2 teaspoon salt. Slice
    pork, and transfer to platter. Serve immediately
    with blackberry-mustard sauce
    and chopped thyme.

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