Roasted Pork Tenderloin with Whole Grain Mustard Crust
I find it funny when people call pork the “other white meat”. First of all, pork is pink and if it becomes white that means someone cooked the heck out of it. Growing up I never wanted to eat pork because my mother would always serve it well done, only to mask the dry texture with loads of applesauce. I don’t blame her at all because her generation was fed this myth that pork needs to be cooked all the way throughout.
In my opinion, pork tenderloin especially, should be served medium with a moist, pink center. Give your jaws a rest and start cooking your pork like you would a steak. I decided to encrust a pork tenderloin with whole grain mustard, sage, and Panko breadcrumbs for some added texture.
In whole grain or stone ground mustard, the seeds are not crushed but rather mixed with other ingredients such as water and vinegar. The effect is a more mild mustard flavor without that strong, tear inducing, bite; more suitable for coating an entire pork tenderloin.
I seasoned the pork with salt, pepper, and sage before applying a thin coat of the mustard to the pig, followed by a sprinkle of Panko breadcrumbs. I roasted the tenderloin atop Yukon Gold potatoes so that the mustard crust would stay intact, until the internal temperature reached 150 degrees (allowing 5-10 additional degrees during the resting period).
The resting period is more important than you think; I know it’s hard sometimes because I have the patience of a hungry three year old, but it’s a key component to keeping your meat juicy. When the tenderloin is in the oven at full temperature, the juices rush to the center of the roast. If you slice the meat immediately, the juices will run out onto your cutting board, leaving you with a dry center.
Resting cools down the juices just a bit and allows them to redistribute throughout the entire roast, leaving you with an evenly juicy piece of meat. I served the pork with some roasted Poblano peppers and Yukon Gold potatoes.
Poblanos are relatively mild, but when roasted, they still bring a little bit of heat to the mix. The meat was succulent and juicy which contrasted perfectly with the crunchy Panko crust. The slight pungent tang of the mustard was a nice compliment to the wintry sage flavors and aromas. I chose to pair this meal with the 2007 Montgras Quattro red blend from Chile.
The Quattro is a blend of, you guessed it, four different grapes; 30% Cabernet Sauvignon, 30% Malbec, 25% Syrah, and 15% Carmenere. Each varietal gives this wine a distinct quality whether its body, fruit, spice, color, or aroma. The end result is a well balance, food friendly red blend. Medium in body, it displays black currant, cherry, and leather flavors, followed by some rich coffee and vanilla on the finish. The tannins are very smooth and the balance between oak and fruit is perfect for pairing it with pork. Next time someone recommends the “other white meat”, ask them if they are referring to tofu.
Tags: Chilean Wine, Mustard, Poblano, Pork, Pork Tenderloin
