I’m thinking it’s my German heritage that makes me love mustard so much. I grew up putting mustard on just about anything, pretzels, sausages, eggs. So when I came across this recipe, it was a no-brainer, of course I was going to make it. And of course I was going to share it with you. It’s a perfect dinner dish for these cold windy nights, and there is no doubt in my mind that you will love it. This recipe is by Joey Beato, a popular and successful chef hailing from Chicago. So thank you Joey!
What you’ll need:
- 2 lbs pork tenderloin
- 1 cup, plus 2 tbsp, canola oil
- 2 limes, zested and juiced
- 1/2 cup chopped fresh cilantro
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
- 1 cup sour creme
- 3/4 cup Chinese mustard
- 1/4 Dijon mustard
- 2 tbsp honey
- 2 tbsp mustard powder
- salt to taste
- 2 cups chicken stock
- 2 oz cold butter, cut into small pieces
Preheat the oven to 350 degrees.
In a large bowl, combine 1 cup oil, lime juice and lime zest, cilantro, ginger and garlic. Add the pork tenderloin to submerge and marinate while you prepare the rest.
In a small bowl, combine sour cream, Chinese mustard, Dijon mustard, honey, mustard powder and salt to taste. Set aside.
Set a large pan or oven proof skillet over medium heat. When hot, add the remaining 2 tablespoons of oil. Sear the drained pork on one side for 3 – 4 minutes. Flip and sear the other side for one minute. Place in the oven and bake for 12 – 20 minutes, depending on the level of doneness you prefer.
Meanwhile in a large pot, bring the chicken stock to a boil on hight heat. Add butter and whisk until combined. Add mustard mixture and whisk to combine. Serve with roasted potatoes!