Pork tenderloin and mustard fruits
A friend of mine gave me some mustard fruits. I love the flavour and the texture. They have a nice mustard bite and if I open a jar I find it hard not to finish it. They go with pretty much anything.
I had a pork tenderloin and Just Olives had sent me a sample for reviewing. They sent me some extra virgin olive oil to try. I was sent a sample and any opinions expressed here are my own and have not been influenced.
The oil had a mild grassy note and a pale green colour. I thought it would go with the pork and the mustard fruits. The oil is from Salento in Italy. Salento is in the very south and olive oil production is steeped in history and the Tagliaferro & Lazzari families produce only extra virgin olive oil.
Pork tenderloin with mustard fruits
preparation time 5 minutes
cooking time a few minutes for browning and 20 minutes in the oven
oven 130C or 270F
- 1 pork tenderloin
- 1/2 tsp ground coriander
- 1/2 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sumac
- streaky bacon
- oil for pan frying
- olive oil
- mustard fruits
- sliced fig
- sliced tomato
- cracked black pepper
- juice and zest of 1/2 lemon
Mix all the dry spices, add them to a plate and roll the tenderloin in them until coated. Add the bacon and use the last of the spices.
Pan fry the pork. I hadn’t secured the bacon so it fell off. I pan fried the bacon on the side and the spices made it delicious.
Once browned place the pan in the oven and cook for 20 minutes, then take it out and let it rest for 10 minutes.
Slice the pork thinly and plate up with olive oil, sliced mustard fruits, tomato and fig. Grate over the lemon zest and add the juice, last add black pepper and serve.
The lemon complimented the flavour of the olive oil and it worked really well in this dish. The olive oil is mild and fresh. The production is limited and it worked beautifully with the pork, mustard fruits and lemon.
I am bringing this to Angie’s Fiesta Friday, the best and most foodie party around!