Pork Tenderloin with Mustard Fruit
Filed under
Pork
Recipe courtesy Michael Symon, 2012. Uses Mustard Fruit (its own recipe), made at least 2 days ahead.
Ingredients
- 1/2 cup Cilantro, fresh, chopped
- 2 tbsp Dijon mustard
- 2 tsp Coriander seeds, toasted and ground
- 2 tsp Cumin seeds, toasted and ground
- 2 tsp Kosher salt
- 1 tsp Smoked paprika
- 1 Lime, zest and juice
- 2 Pork tenderloin, cleaned, silver skin removed
- 1 cup Arugula, for serving
- 1 tbsp Olive oil, extra-virgin, for drizzling
- 1/2 cup Mustard Fruit
Directions
- Whisk together the cilantro, mustard, coriander, cumin, salt, paprika, and lime juice and zest. Coat the tenderloins and marinate in a resealable bag or covered dish 30 minutes at room temperature or overnight in the fridge.
- Preheat a grill, preferably charcoal, to medium-high.
- Grill the pork until just under medium, 3 to 4 minutes per side. Rest 7 to 10 minutes.
- Dress the arugula lightly with the olive oil. Slice the pork onto a plate, spoon 1/2 cup of the mustard fruit (lifted from its liquid with a slotted spoon) on top and finish with the arugula.