The other day we were watching an episode of Diary of a Foodie where they were preparing Smoked Pork Loin. The pork looked really great but I was really intrigued by the Italian condiment, Mostarda Di Frutta, that was made to serve with it. Since we're luck to hit 0 degrees these days we aren't smoking any pork on the grill but I thought the mostarda would work just has well with a piece of pork roasted in the oven.
We had a pork tenderloin in the freezer so we went with that as our cut of meat. This is a favorite cut of pork for us because it roasted up so quickly & is really versatile. The original recipe for the mostarda called for a mixture of 5 dried fruits; raisins, peaches, figs, mangos & apricots. Since I had golden raisins, cherries & apricots on hand that was the mixture we went with. Let me tell you that was a good choice, those Michigan sour cherries were the perfect foil for that strong mustard flavor.
This dish is going in the make-it-again file for sure! Not only does it taste wonderful but it looks fabulous too. Matt is really interested in trying the mostarda this summer with grilled pork & chicken.
Roast Pork Tenderloin with Mostardo Di Frutta
adapted from Gourmet Magazine June '08
1 lb pork tenderloin
salt & pepper
1 c + 2 T water
6 T dry mustard
1/4 c white vinegar
2 T packed brown sugar
1/2 T fresh ginger, minced & peeled
1 c dried fruit (our mix was apricots, golden raisins & cherries)
Preheat the oven to 400 F.
Season the pork all over with salt & pepper. Place in a roasting pan & roast for about 30 minutes for medium.
While the pork is cooking, whisk the dry mustard into the water. In a small saucepan bring the vinegar, sugar & ginger to a boil. Stir until the sugar is dissolved. Reduce the heat to simmer & let reduce a little, about 6 minutes. Chop any of the fruit that is rather large, we only chopped the apricots. Stir in the mustard water & the fruit. Bring to a simmer & let thicken, about 10 minutes. If the sauce gets thick thin it out with a little water.
When the pork is cooked, remove from the oven & let rest for 5 minutes. Cut into slices & serve with the Mostarda.
We served this with a side of rice & the mustarda was great mixed in with the rice as well. Our other side was sautéed shallots & kale. A lovely Monday night meal!