Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries
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- Yield Serves 6
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
-
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. -
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. -
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. -
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. -
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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