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MICHAEL SYMON Grilled Pork Tenderloin with Apple and Peach Mostarda

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A delicious sweet and savory weeknight dinner!

1/2 tablespoon coriander seeds
1/2 tablespoon mustard seeds
1 shallot (peeled, thinly sliced)
1 apple (peeled, medium dice)
1 peach (peeled, medium dice)
1 piece star anise
1 tablespoon thyme (leaves only)
1 cup sugar
1 1/2 cups cider vinegar
2 tablespoons crystallized ginger (chopped)
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
2 pounds pork tenderloin (trimmed, silver skin removed)
Kosher salt and freshly ground black pepper (to taste)

Preheat a grill or grill pan to medium high heat.
For the Mostarda: In a sauce pot over medium high heat, add the coriander and mustard seeds, and toast for 1 minute. Add the shallot, apples, peaches, star anise, thyme, sugar, and cider vinegar. Bring to a gentle boil and cook until the fruit softens and the liquid reduces and thickens, about 20-25 minutes. Remove from heat, season with salt and pepper, and fold in the ginger. Set aside and let cool slightly.
For the Grilled Pork: Season the pork with salt and pepper and drizzle with olive oil. Place the pork on the grill and char on all sides, cooking until the pork reaches 140ºF, about 12-15 minutes. Remove to a cutting board and rest for 5 minutes before slicing. Serve with a scoop of the mostarda.

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