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Mustard Crusted Pork Tenderloin


This dish is great to serve as a main course. It's hearty, filled with flavor from the mustard and BBQ. 


For the pork brine

  • 1/2 Cup kosher salt
  • 2 Tablespoons sugar
  • 1 Teaspoon black peppercorn
  • 2 bay leaves
  • 4 Cups water

For the gingersnap BBQ

  • 6 Gala apples, chopped
  • 6 plums, rough chopped
  • 1 Cup honey
  • 1 Teaspoon coriander
  • 1 Teaspoon paprika
  • 1 Teaspoon cumin seed
  • 1 Cup red wine vinegar
  • 2 lemons juiced and zested
  • 3 Tablespoons ketchup
  • 1 Teaspoon ground coffee
  • 1 Cup crushed gingersnap cookie


For the pork brine

When Brine is completely cool pour over 2 pork tenderloin and allow to brine 24 hours.

When ready to cook rinse the pork and pat dry. Coat pork liberally with Dijon mustard and season with cracked black pepper.

Sear the pork all around and roast in a 350 degree oven for about 12 minutes or to desired doneness in a heavy bottom sauté pan remove pork from the pan and allow to rest  about 10 minutes.

Meanwhile return the pan to low heat and add 2T finely diced shallot and cook about 2 minutes. Deglaze pan with 1/2 cup apple liqueur (carefully). Add 1 cup pork or beef stock 1 tsp Dijon mustard allow to cook 2 minutes and add 1 tbsp butter.

Season with salt and pepper to taste and 2 tbsp finely chopped parsley.

For the gingersnap BBQ

In a heavy bottom sauce pan toast the coriander paprika and cumin over low heat.

Add the honey and when the honey begins to caramelize add the rest of the ingredients and simmer about 30 minutes.

Puree until smooth and strain.