| Prep: 20 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 417 | 20g | 6g | 15g |
| sugars | fibre | protein | salt |
| 10g | 2g | 36g | 1.2g |
In the heart of Miami, where the swaying palm trees harmonize with the rhythms of Caribbean music, an exciting blend of flavors unfolds with our Pork Tenderloin with Mustard and Lovage recipe. Born from Cuban and Spanish roots, my kitchen not only serves as a culinary sandbox for traditional Miami recipes, but also a melting pot of diverse international culture, influenced and inspired by my upbringing. This particular recipe merges the bold and savory with the sweetly refreshing, offering a dance for your palate similar to the dance lessons I passionately teach.
Calling on Culinary Heritage
Reflective of my heritage, this Pork Tenderloin with Mustard and Lovage recipe features qualities of Espanola cuisine, merged beautifully with the tropical allure of the Caribbean. Characteristically Spanish, the mustard-marinated pork tenderloin is seared to perfection and simmered in a tangy-sweet sauce. To add a Caribbean twist, the dish is complimented with a unique blend of fresh fruit, satisfying the proud Miami native within me.
Crossing Borders
In many ways, this recipe parallels traditional dishes you might find while strolling along the cobblestone streets of Madrid or engaging in the lively food scene of Havana. Its combination of flavors brings to mind the classic Lechón Asado or Pernil, a seasoned pork staple widely enjoyed in Cuba and other parts of the Caribbean. This pork dish can be truly uplifted when served alongside classic tapas or with a refreshing tropical cocktail, enhancing a gastronomically delightful experience.
A Nod to Health
Additionally, beyond the dance of flavors this recipe offers, it holds a myriad of health benefits as well. Pork tenderloin is a lean, nutrient-rich protein source. Ingredients such as garlic and mustard provide antioxidants while honey serves as a natural sweetener. Meanwhile, the ensemble of fruits not only lends their refreshing juiciness but a powerhouse of vitamins and dietary fiber. Therefore, you can relish in this meal knowing that it is both charming to your taste buds and beneficial for your overall health.
There’s something truly special about a recipe that not only satisfies your culinary cravings but also tells a story about who you are and where you come from. This Pork Tenderloin with Mustard and Lovage recipe embodies this sentiment, reflecting my journey from the vibrant streets of Miami, through the kitchens of Spanish relatives, and into the heart of Caribbean culture. Try it in your kitchen for a taste of this wonderfully exciting, cross-cultural culinary experience.
What You’ll Need
- 2 lbs Pork Tenderloin
- 2 tbsp Dijon Mustard
- 1 tbsp Lovage, finely chopped
- 2 cloves Garlic, minced
- 1/4 cup Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Honey
- Sea Salt and Black Pepper to taste
- 2 tbsp Butter
- 1 Apple, sliced
- 1 Pear, sliced
- 1 Orange, peeled and divided into segments
- 1/4 cup Dry White Wine
Method
Step One
Begin by preheating your oven to 375 degrees Fahrenheit. While your oven is warming up, you can start to prepare the pork.
Step Two
In a small bowl, combine the Dijon mustard, finely chopped lovage, minced garlic, olive oil, fresh lemon juice, honey, sea salt, and black pepper. Mix everything together until it is well-combined.
Step Three
Next, take your pork tenderloin and rub the prepared marinade all over it. Be sure to use all of the marinade and evenly distribute it over the entire surface of the pork. Allow the pork to sit and marinate for 10-15 minutes to allow the flavors to permeate the pork.
Step Four
While the pork is marinating, heat up a large frying pan over medium heat. Add the butter to the pan and allow it to melt. Once the butter is melted, add the sliced apple, sliced pear, and orange segments to the pan. Sauté the fruit for about 5-7 minutes, or until they become lightly caramelized and tender.
Step Five
Please, remove the fruit from the pan and set it aside for now. In the same pan, sear the pork. Cook each side for about 2-3 minutes, or until each side has a nice golden-brown crust.
Step Six
Transfer the pan with the pork to the preheated oven. Roast the pork for about 20 minutes, or until it is cooked through fully. Make sure to occasionally baste the pork with the juices from the pan to keep it moist and flavorful.
Step Seven
Once the pork is cooked through, remove it from the oven and allow it to rest for 5-10 minutes. While the pork is resting, return the pan to the stove over medium heat and add the dry white wine. Cook the wine down for about 2-3 minutes, or until it has reduced by half.
Step Eight
Slice the pork and serve it with the sautéed fruit and the reduced wine sauce. Enjoy your Pork Tenderloin with Mustard and Lovage!
